Vegetarian Jambalaya

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 3 stalks celery, cut into chunks, plus 2 tablespoons chopped celery leaves
  • 3 carrots, cut into chunks
  • 1 red onion, halved and cut into wedges
  • 1 red bell pepper, cut into strips
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon hot smoked paprika
  • Kosher salt and freshly ground pepper
  • 1 1/4 cups converted white rice
  • 1 15 -ounce can diced fire-roasted tomatoes
  • 1 1/2 cups frozen black-eyed peas
  • 8 ounces okra, trimmed and thinly sliced
Directions
  • Heat the olive oil in a large skillet over medium-high heat. Add the celery chunks, carrots and red onion. Cook, stirring occasionally, until the vegetables are slightly softened, about 2 minutes. Add the bell pepper, thyme, paprika, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the paprika is toasted, about 1 minute.

  • Add the rice to the skillet and stir to coat. Add the tomatoes, black-eyed peas and 1 1/2 cups water. Bring to a boil, then reduce the heat to low. Cover and simmer until the rice is tender, about 15 minutes.

  • Scatter the okra over the rice. Continue to cook, covered, until the okra is tender and the rice is cooked through, about 5 more minutes. Remove from the heat and let stand, covered, 3 minutes. Fluff the rice with a fork and sprinkle with the celery leaves. Season with salt and pepper.

  • Photograph by Ryan Dausch


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