This vegetarian Jambalaya is quick and easy to make- I made this dish whilst washing up and singing multiple repetitions of ‘sleeping bunnies’. My daughter then helped by giving it an occasional stir. The result is wonderful. With different shades of red and orange, it is pretty to look at. With sweet paprika, tomato and rice, the dish is moreish and a perfect comfort food for our cold autumnal days. The kidney beans add a nice savory element to the jambalaya and bring protein and iron with them. This recipe makes enough for 2 adults and 1 toddler.
- Good glug of olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed or finely chopped
- 2 carrots, sliced or diced
- 1 red or yellow pepper, diced
- 1 heaped tsp sweet paprika (not the spicy one!)
- 200g easy cook long grain rice
- 1 tin of chopped tomatoes
- 1 tin of kidney beans
- 400ml low salt stock
- Fry the onion and garlic in the olive oil whilst chopping the carrot and pepper.
- Add the carrot and pepper to the pan and fry for a further 5 minutes.
- Add the paprika, rice, tomatoes, kidney beans and 200ml of the stock. Cover, bring to the boil and simmer for 10 minutes. Give an occasional stir to make sure that the rice isn’t sticking to the bottom of the pan.
- Add another 200ml of stock, stir, cover and simmer for another 10 minutes until the rice and vegetables are cooked and soft.
- This dish can be served as it is but we like to grate some cheese over the top and then add a sprinkle of pumpkin seeds.