Here is the vegetarian version of Louisiana special Mexican rice dish prepared with trinity vegetables, beans served with cheese & chips.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
- Medium Size Onion - 1
- Chopped Colored Bell Peppers - 1 cup I used green, red, yellow and orange
- Garlic Cloves - 2
- Red Kidney Beans - 1/4 cup
- Celery Stalk - 2
- Small Tomatoes - 4
- Oil - 2 tbsps
- Green Chilly - 1 I used the one that I got from Indian grocery store
- Bay leaf - 2
- Cayenne Pepper - 1/2 tsp
- Paprika - 1/2 tsp
- Soy Sauce - 1 tsp
- Dried Thyme - 1/2 tsp
- Dried Oregano - 1/2 tsp
- Salt - 1 tsp
- Sugar - 1/2 tsp
- Chopped Cilantro - 2 tbsps
- Vegetable Broth - 1/4 cup
- Cooked Rice - 4 cups
- Grated cheese of your choice for garnishing. optional
I used left over rice (sona masoori variety) but you can also prepare and use freshly cooked rice. Cook 2 cups of rice in your preferred way and set aside 4 cups of cooked rice. Make sure the rice is in room temperature.
Soak the ¼ of rajma beans overnight and pressure cook it by adding ¼ tsp of salt for 3 whistles. We want the beans to be soft but not mushy. If you are using canned beans, rinse it and set aside.
Clean and chop all the veggies.
Heat the pan and add oil.
Once the oil is hot the bay leaves, chopped chilli and garlic.
Saute for couple of minutes till garlic turns light brown and then add the onions and celery together and cook until the onion turns translucent.
Now add the bell peppers and tomatoes and cover and cook for 3 minutes.
Add the dried herbs (oregano and thyme) , sugar, salt, soy sauce, cayenne pepper and paprika and mix well. And then add the vegetable broth and cook for 2 minutes. We want the vegetables to be al-dente so make sure you do not overcook the veggies.
Finally add the rice, chopped cilantro and beans. Mix them well and cook until the rice absorbs all the water. It took me about 5 minutes.
That’s it. Veggie Jambalaya is ready. :-) Add some grated cheese on top or if you want to keep it vegan ignore and serve it hot with some tortilla scoops.
I went with store bought vegetable broth. Home made broth can be used or if you don't have in stock use plain water.
As I used soy sauce and store bought vegetable broth containing sodium, I used only 1 tsp of salt for this measure. But adjust as per your taste and the ingredients.
Instead of paprika and cayenne pepper, you can use 1 tsp of regular red chilly powder. I didn't feel any big difference.
I used regular raw rice, but mexican rice or brown rice or basmati rice can be substituted too.
Any beans and legumes or mix of legumes can be added. Scrambled tofu can be added for additional protein source.
I would not recommend to skip celery, but if you can't source them its fine.
If you are using jalapenos or any other chilly variety, adjust the paprika and cayenne pepper as per your preference.
Last but not least, adjust the salt and spices as per your preference.
Adapted from The Kitchn