Easy One-Pot Vegetarian Jambalaya That Bursts with Bold Flavor Recipe

Introduction

This easy one-pot vegetarian jambalaya bursts with bold, smoky flavors and vibrant colors. Packed with vegetables, beans, and spices, it’s a hearty, satisfying dish perfect for any night of the week.

Ingredients

• 1 medium bell pepper (mixed colors: red, green, yellow)
• 2 stalks celery
• 1 large onion (yellow or white)
• 3 cloves garlic, freshly minced
• 1 can diced tomatoes
• 1.5 cups long-grain white rice
• 1 can red kidney beans
• 2 teaspoons smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon thyme (fresh or dried)
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups vegetable broth
• 2 tablespoons olive oil

Instructions

1. Step 1: In a large pot, heat olive oil over medium heat until shimmering. Add chopped onion, celery, bell peppers, and minced garlic. Cook until the vegetables soften, about 5 minutes.
2. Step 2: Sprinkle smoked paprika, cayenne pepper, oregano, thyme, and bay leaves over the vegetables. Stir constantly for 1 minute until the spices are fragrant.
3. Step 3: Stir in the rice, kidney beans (with liquid drained), and diced tomatoes. Pour in the vegetable broth, then bring the mixture to a gentle boil.
4. Step 4: Reduce heat to low, cover the pot, and cook for 20 minutes or until the rice is tender and the liquid is absorbed. Avoid lifting the lid during cooking.
5. Step 5: Turn off the heat and let the pot stand, covered, for 5 minutes. Remove the bay leaves, then fluff the jambalaya with a fork before serving.

Tips & Variations

• For extra freshness, top with chopped parsley or green onions before serving.
• You can swap kidney beans for black beans or chickpeas for a different texture.
• Adjust cayenne pepper to control the heat level according to your preference.
• Use fresh thyme leaves when possible for a brighter herbal flavor.

Storage

Store leftover jambalaya in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or microwave until heated through, adding a splash of vegetable broth if it seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, this jambalaya is naturally gluten-free since it uses rice and avoids any wheat-based ingredients. Just ensure your vegetable broth is gluten-free.

Can I use brown rice instead of white rice?

Yes, but brown rice will require a longer cooking time and more liquid. Adjust accordingly by using 2 cups of broth and cooking for about 40-45 minutes until the rice is tender.

Easy One-Pot Vegetarian Jambalaya That Bursts with Bold Flavor Recipe

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★★★★★

4.7 from 532 reviews

This Easy One-Pot Vegetarian Jambalaya is a hearty, flavorful dish bursting with bold spices and fresh vegetables. Combining a medley of bell peppers, celery, onion, garlic, and kidney beans with long-grain rice simmered in savory vegetable broth, this jambalaya delivers a smoky, slightly spicy taste that’s perfect for a comforting weeknight meal. Ready in just under 40 minutes, it’s a wholesome, vegetarian-friendly twist on the classic Cajun favorite.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American Cajun/Creole
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium Bell Pepper (mixed colors: red, green, and yellow)
• 2 stalks Celery
• 1 large Onion (yellow or white)
• 3 cloves Garlic (freshly minced)
• 1 can Diced Tomatoes

Grains & Beans

• 1.5 cups Long-Grain White Rice
• 1 can Red Kidney Beans

Spices & Seasonings

• 2 teaspoons Smoked Paprika
• 1/2 teaspoon Cayenne Pepper
• 1 teaspoon Dried Oregano
• 1 teaspoon Thyme (fresh or dried)
• 2 Bay Leaves
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Liquids & Oils

• 4 cups Vegetable Broth
• 2 tablespoons Olive Oil

Instructions

1. Sauté the Vegetables: In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the chopped onion, celery, and mixed bell peppers along with the freshly minced garlic. Cook the vegetables, stirring occasionally, until they soften and become fragrant, about 5 minutes.
2. Add the Spices: Sprinkle 2 teaspoons smoked paprika, 1/2 teaspoon cayenne pepper, 1 teaspoon dried oregano, 1 teaspoon thyme, and 2 bay leaves over the vegetables. Stir constantly for about 1 minute until the spices release their aroma and evenly coat the veggies.
3. Add Rice, Beans, and Tomatoes: Stir in 1.5 cups long-grain white rice, 1 can of red kidney beans (drained and rinsed), and 1 can of diced tomatoes. Mix everything thoroughly to incorporate the flavors.
4. Pour in Broth and Simmer: Pour 4 cups of vegetable broth into the pot and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 20 minutes. Avoid lifting the lid to ensure even cooking and moisture retention.
5. Rest and Fluff: After 20 minutes, turn off the heat and let the pot stand, still covered, for an additional 5 minutes to allow the rice to finish absorbing moisture. Remove the bay leaves, then fluff the jambalaya with a fork before serving.

Notes

• Top with chopped parsley or green onions for extra freshness and color, if desired.
• Adjust cayenne pepper to your preferred spice level for a milder or hotter dish.
• Try adding other vegetables like corn or okra for a different twist.
• This dish stores well in the refrigerator for up to 3 days and can be reheated easily.

Keywords: vegetarian jambalaya, one-pot meal, Cajun recipe, easy dinner, vegetarian beans and rice, smoky jambalaya, healthy vegetarian dinner