Go Back
–+ servings
Print Recipe Add to Collection
No ratings yet

Plant Based Jambalaya

from Tiffany at eatathomecooks.com
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 6 to 8
Calories: 799kcal

Ingredients

  • 2 cups brown rice
  • 4 cups vegetable broth 2 1/2 cups if using Instant Pot
  • 2 onion chopped
  • 6 cloves garlic crushed
  • 2 green peppers chopped
  • 2 red peppers chopped
  • 2 15 oz. can crushed tomatoes
  • 4 15 oz. cans kidney beans, drained and rinsed
  • 2 Tbs. paprika
  • 4 tsp. kosher salt
  • 2 tsp. garlic powder
  • 2 tsp. oregano
  • 1 tsp. onion powder
  • ¼-1 tsp. cayenne
  • ¼ tsp. black pepper
  • ½ tsp. thyme
  • ¼ cup tamari or low sodium soy sauce

For Instant Pot rice:

  • 2 cups brown rice
  • 2½ cups water or broth

Instructions

For stovetop rice:

  • Cook in water or broth according to package directions.

For Instant Pot rice:

  • Place brown rice and water in the instant pot.
  • Close the lid and seal.
  • Cook the rice for 17 minutes on high pressure.
  • Do a quick pressure release.

For jambalaya:

  • In a large skillet, cook the onion and garlic in a bit of water to keep it from sticking.
  • When the onion is soft, add the green and red pepper.
  • Continue cooking for another minute or two.
  • Add the crushed tomatoes, kidney beans and seasonings.
  • Simmer over low heat until the rice is finished.
  • Stir the cooked rice into the skillet until well combined.

Nutrition

Serving: 6to 8 | Calories: 799kcal | Carbohydrates: 163g | Protein: 29g | Fat: 5g | Saturated Fat: 1g | Sodium: 3498mg | Potassium: 1720mg | Fiber: 25g | Sugar: 16g | Vitamin A: 3251IU | Vitamin C: 101mg | Calcium: 237mg | Iron: 10mg