Vegetarian Jambalaya

Perfect for Meatless Monday, this tasty vegetarian take on a New Orleans classic Jambalaya will have your taste buds singing with delight.

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Vegetarian Jambalaya

Ingredients

  • 2 bags Success® White Rice
  • 2 tbsp canola oil
  • 1 onion, diced
  • 2 stalks celery, diced
  • 1 red pepper, diced
  • 1 can (15 oz) black-eyed peas, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 1 cup sodium-reduced vegetable broth
  • 4 tsp Cajun seasoning
  • Pinch cayenne pepper
  • 4 cups loosely packed chopped kale
  • 2 tbsp lemon juice
  • 2 tbsp finely chopped fresh parsley
Cooking time
PREP TIME 15 mins
Cooking time
COOK TIME 25 mins
Servings
SERVES 4
Ready in
TOTAL TIME 40 mins

Ingredients

  • 2 bags Success® White Rice
  • 2 tbsp canola oil
  • 1 onion, diced
  • 2 stalks celery, diced
  • 1 red pepper, diced
  • 1 can (15 oz) black-eyed peas, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 1 cup sodium-reduced vegetable broth
  • 4 tsp Cajun seasoning
  • Pinch cayenne pepper
  • 4 cups loosely packed chopped kale
  • 2 tbsp lemon juice
  • 2 tbsp finely chopped fresh parsley

Instructions

  • Step 1

  • Prepare white rice according to package directions.

    Step 2

  • Meanwhile, heat oil in a large skillet set over medium heat; cook onion, celery and red pepper for 3 to 5 minutes or until slightly softened.

    Step 3

  • Stir in beans, tomatoes, broth, Cajun seasoning and cayenne pepper; cook for 10 to 15 minutes or until vegetables are tender and sauce is slightly thickened.

    Step 4

  • Stir in rice and kale; cook for 2 to 3 minutes or until kale is wilted and rice is heated through. Stir in lemon juice and parsley before serving.

    Flavor Tips

    For a kid-friendly dish, adjust the amount of Cajun seasoning.

    Substitute vegetable-based chicken or sausage protein for black-eyed peas if desired.