This Vegetarian Jambalaya is surprisingly quick to make! With the perfect blend of zesty, spicy and savory flavors, everyone is sure to love this vibrant dish.
Prepare rice according to package directions.
Meanwhile, heat oil in a large skillet set over medium heat. Add celery, onion and red bell pepper and sauté for 3-5 minutes, or until slightly softened.
Stir in peas, tomatoes, broth, Cajun seasoning and cayenne pepper. Cook for 10-15 minutes, or until vegetables are tender and sauce is slightly thickened.
Stir in rice and kale; cook for 2-3 minutes, or until kale is wilted and rice is heated through. Stir in lemon juice and parsley before serving.
If you’re making this jambalaya for children, or others who don’t love spice, use less Cajun seasoning than what’s called for in the recipe and omit the cayenne pepper.
Substitute vegetable-based chicken or sausage protein for black-eyed peas, if desired.