Vegetarian Jambalaya
- Serves:
- 4
- Cooking Time:
- 30 minutes
- Cuisine:
- Southern US, Louisiana
- Special Diets:
- Gluten Free, Vegan
- Print Recipe:
- 1 large onion, sliced
- 1 red capsicum, sliced
- 2 celery stalks, sliced
- 1 zucchini, sliced
- 1 tablespoon Spice Zen Cajun Seasoning
- 2 tablespoon olive oil
- 1¼ cups long grain white rice
- 4 tablespoon tomato passata (or pureed fresh tomatoes)
- 400gram can black beans, drained & rinsed
- 1½ cups water or vegetable stock
- ½ teaspoon salt (adjust to taste)
- Fresh flat leaf parsley and sliced lemon to garnish (optional)
- Heat pan on a medium heat and add oil. Add the chopped onion, celery, zucchini and red capsicum and sauté it till slightly tender (approximate 5 minutes). Add Spice Zen Cajun Seasoning and sauté it for 1-2 minutes.
- Add rice and stir well. Add tomato passata and 1½ cups of water/ vegetable stock and bring to boil.
- Reduce the heat to low, cover the pan and let it simmer for 10 minutes or until rice is just tender.
- Stir in the black beans. Remove the pan from heat and keep it covered and let it rest for 5 minutes.
- Garnish it with fresh parsley and sliced lemon cheeks.
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- 1 large onion, sliced
- 1 red capsicum, sliced
- 2 celery stalks, sliced
- 1 zucchini, sliced
- 1 tablespoon Spice Zen Cajun Seasoning
- 2 tablespoon olive oil
- 1¼ cups long grain white rice
- 4 tablespoon tomato passata (or pureed fresh tomatoes)
- 400gram can black beans, drained & rinsed
- 1½ cups water or vegetable stock
- ½ teaspoon salt (adjust to taste)
- Fresh flat leaf parsley and sliced lemon to garnish (optional)
- Heat pan on a medium heat and add oil. Add the chopped onion, celery, zucchini and red capsicum and sauté it till slightly tender (approximate 5 minutes). Add Spice Zen Cajun Seasoning and sauté it for 1-2 minutes.
- Add rice and stir well. Add tomato passata and 1½ cups of water/ vegetable stock and bring to boil.
- Reduce the heat to low, cover the pan and let it simmer for 10 minutes or until rice is just tender.
- Stir in the black beans. Remove the pan from heat and keep it covered and let it rest for 5 minutes.
- Garnish it with fresh parsley and sliced lemon cheeks.
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