Add a boost of fiber by adding in a can of black beans. Drain and rinse the beans, then throw them in when there’s about 15-minutes remaining to let them warm up.
Vegetable Jambalaya
Serves 6!
This vegetable heavy jambalaya is a fast, throw-everything-in the-pot kind of meal.
It’s spicy, savory and deeply satisfying on a chilly winter day. The leftovers are great for making burritos with whole grain tortillas or warmed up with a fried egg on top.
Ingredients:
- 2 tbsp vegetable oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 3 stalks celery, chopped
- 3 cloves garlic, finely chopped
- ½ small green chili, finely chopped
- 2 large tomatoes, chopped
- 2 bay leaves
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- ½ tsp dried thyme
- ½ tsp dried oregano
- 1 tsp salt
- 1 tsp freshly ground pepper
- 1 tsp Worcestershire sauce or soy sauce
- ¾ cup long grain rice
- 3 cups vegetable broth or chicken stock
Directions
- Heat the oil in a large high-sided saucepan over medium-high heat.
- Add the onion, pepper, and celery, then cook for about 5 minutes, until they become translucent but not brown.
- Add the rest of the ingredients except for the rice and broth. Let everything cook for about 1 minute to let some of the tomato juices release.
- Add the rice and slowly pour in the broth.
- Reduce heat to medium and let the dish cook until the rice absorbs all the liquid, about 20 to 25 minutes.
REFERENCES:
Adapted from:
http://ongov.net/dss/documents/good-and-cheap.pdf
