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Plant Based Jambalaya

from Tiffany at eatathomecooks.com
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 3 to 4
Calories: 932kcal

Ingredients

  • 1 cup brown rice
  • 2 cups vegetable broth 1¼ cups if using Instant Pot
  • 1 onion chopped
  • 3 cloves garlic crushed
  • 1 green pepper chopped
  • 1 red pepper chopped
  • 15 oz. can crushed tomatoes
  • 2 15 oz. cans kidney beans drained and rinsed
  • 1 Tbs. paprika
  • 2 tsp. kosher salt
  • 1 tsp. garlic powder
  • 1 tsp. oregano
  • ½ tsp. onion powder
  • ⅛-½ tsp. cayenne
  • ¼ tsp. black pepper
  • ½ tsp. thyme
  • 2 Tbs. tamari or low sodium soy sauce

For instant pot rice:

  • 1 cups brown rice
  • 1¼ cups water or broth

Instructions

For stovetop rice:

  • Cook in broth or water 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.

For jambalaya:

  • Do a quick pressure release.
  • 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: 3to 4 | Calories: 932kcal | Carbohydrates: 186g | Protein: 39g | Fat: 6g | Saturated Fat: 1g | Sodium: 2908mg | Potassium: 2136mg | Fiber: 31g | Sugar: 12g | Vitamin A: 3271IU | Vitamin C: 103mg | Calcium: 238mg | Iron: 15mg