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