Rustic Vegetarian Jambalaya With Kidney Beans and Peppers

Why You’ll Love This Recipe

• Deep, bold Cajun flavors without any complicated techniques or hard-to-find ingredients.
• Hearty, protein-packed one-pot meal thanks to kidney beans and plenty of vegetables.
• Batch-cooks beautifully for meal prep and tastes even better the next day.
• Flexible base recipe: dial the heat up or down and add your favorite veggies or proteins.

Grocery List

• Produce: Yellow onion, red bell pepper, green bell pepper, celery stalks, garlic, green onions, fresh parsley, lemons (optional).
• Dairy: None required (recipe is naturally dairy-free and vegan).
• Pantry: Olive oil, long-grain white rice, canned red kidney beans, canned diced tomatoes, tomato paste, low-sodium vegetable broth, Cajun seasoning, smoked paprika, dried thyme, dried oregano, bay leaves, fine sea salt, black pepper, hot sauce.

Full Ingredients

Main Jambalaya

• 3 Tbsp olive oil (or other neutral cooking oil)
• 1 large yellow onion, diced (about 2 cups)
• 2 bell peppers, diced (preferably 1 red and 1 green, about 2 cups total)
• 3 celery stalks, diced (about 1 cup)
• 4 garlic cloves, minced
• 1 1/2 cups long-grain white rice, well rinsed
• 2 cans (15 oz each) red kidney beans, drained and rinsed
• 1 can (28 oz) diced tomatoes with their juices
• 3 1/2 cups low-sodium vegetable broth
• 2 Tbsp tomato paste
• 2 1/2 Tbsp Cajun seasoning (preferably salt-free or reduced sodium)
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 2 bay leaves
• 1–1 1/4 tsp fine sea salt, plus more to taste (adjust if your Cajun seasoning contains salt)
• 1/2 tsp freshly ground black pepper
• 1–2 tsp hot sauce, or to taste (such as Louisiana-style hot sauce)

Finishing & Garnish

• 3 green onions, thinly sliced
• 2 Tbsp chopped fresh flat-leaf parsley
• Lemon wedges, for serving (optional but brightens the flavors)

Step-by-Step Instructions

Step 1: Prep the vegetables and rinse the rice

Start by getting all your ingredients ready. Dice the onion, bell peppers, and celery into small, even pieces so they cook at the same rate. Mince the garlic. Rinse the rice in a fine-mesh strainer under cold water, swishing it around with your hand, until the water runs mostly clear; this helps prevent the jambalaya from becoming overly starchy or gummy. Drain the kidney beans and rinse them well to remove excess sodium and canning liquid. Have your spices measured out and ready to go; once you start cooking, things move quickly.

Step 2: Sauté the Cajun “holy trinity”

In a large, heavy-bottomed pot or Dutch oven (at least 5-quart), heat the olive oil over medium heat. Add the diced onion, bell peppers, and celery, along with a pinch of salt. Cook, stirring occasionally, for 7–8 minutes, until the vegetables soften and the onions turn translucent with just a hint of golden color. Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant. Take care not to brown the garlic, as it can become bitter.

Step 3: Bloom the spices and tomato paste

Sprinkle the Cajun seasoning, smoked paprika, dried thyme, dried oregano, 1 tsp of salt (to start), and the black pepper over the softened vegetables. Stir well to coat the vegetables evenly with the spices and cook for about 1 minute. This “blooms” the spices in the hot oil and wakes up their flavor. Add the tomato paste and stir it into the mixture. Cook for 1–2 minutes, stirring frequently, until the tomato paste deepens in color slightly and sticks a bit to the bottom of the pot in spots; this gentle caramelization adds depth to the finished jambalaya.

Step 4: Add rice, tomatoes, and broth

Add the rinsed, drained rice to the pot. Stir for 1–2 minutes to coat each grain with the spiced vegetable mixture; this step helps keep the rice fluffy and distinct after cooking. Pour in the diced tomatoes with all their juices, the vegetable broth, hot sauce, and add the bay leaves. Stir well, scraping the bottom of the pot with a wooden spoon to loosen any browned flavorful bits. Taste the liquid and adjust the seasoning now if needed, adding a little more Cajun seasoning, salt, or hot sauce to suit your preference.

Step 5: Simmer gently until the rice is tender

Increase the heat to medium-high and bring the mixture to a lively simmer. Once it is bubbling, give it a final stir, reduce the heat to low, and cover the pot with a tight-fitting lid. Simmer gently for 18–20 minutes without lifting the lid or stirring. This undisturbed cooking allows the rice to absorb the liquid evenly. After 18 minutes, quickly lift the lid and check: the rice should be tender and most of the liquid absorbed, with a saucy consistency rather than soupy. If the rice is still firm and there is a lot of liquid, cover and cook for another 3–5 minutes.

Step 6: Fold in the beans, steam, and finish

When the rice is just tender, gently fold in the kidney beans, being careful not to mash them. If the pot looks very dry, splash in an extra 1/4 cup of broth or water. Cover the pot again, turn off the heat, and let the jambalaya sit for 5–10 minutes to steam. This resting time lets the flavors meld and the beans warm through without overcooking the rice. Remove the bay leaves. Fluff the jambalaya gently with a fork, breaking up any clumps of rice. Taste and adjust seasoning with additional salt, pepper, or hot sauce if desired. Serve hot, topped with sliced green onions and chopped parsley, with lemon wedges on the side for squeezing over each bowl.

Pro Tips

• Use a heavy pot: A Dutch oven or thick-bottomed pot helps prevent scorching on the bottom as the rice cooks.
• Do not over-stir the rice: Once you add the liquids and cover the pot, avoid stirring until the rice is nearly done; too much stirring makes the rice sticky and broken.
• Adjust the heat level: Cajun blends vary; start with 2 1/2 Tbsp and 1 tsp hot sauce, then add more heat at the end if you like it spicier.
• Broth control: If you prefer a looser, more stew-like jambalaya, add up to 1/2 cup extra broth at the end; for a drier, more pilaf-style dish, let it steam uncovered for a few minutes.
• Brighten at the table: A squeeze of fresh lemon right before serving makes the spices pop and balances the richness of the tomatoes and beans.

Variations

• Smoky sausage boost (non-vegetarian): Brown 8–10 oz sliced smoked sausage in the pot with 1 Tbsp oil before adding the vegetables. Remove, sauté the vegetables in the rendered fat, then add the sausage back with the rice and liquids.
• Extra-veggie jambalaya: Stir in 1 cup sliced okra or 1 cup diced zucchini along with the bell peppers and celery, and add 1 additional cup vegetable broth if needed.
• Brown rice version: Substitute 1 1/2 cups long-grain brown rice and increase the broth to 4 cups. Simmer covered on low for 35–40 minutes, checking for doneness and adding a splash more broth if required.

Storage & Make-Ahead

Let the jambalaya cool to room temperature, then transfer it to airtight containers. Refrigerate for up to 4 days. The flavors deepen as it sits, making it great for meal prep. To reheat, add a splash of water or broth, cover, and warm gently on the stovetop over low heat, stirring occasionally, or microwave in 1–2 minute bursts, stirring in between. For longer storage, freeze in freezer-safe containers for up to 2–3 months. Thaw overnight in the refrigerator before reheating. Note that rice can dry slightly after freezing, so be generous with the extra liquid when reheating.

Nutrition (per serving)

Approximate values for 1 of 6 servings: about 410 calories; 14 g protein; 7 g fat; 76 g carbohydrates; 9 g fiber; 9 g sugar; 640 mg sodium (will vary depending on broth, Cajun seasoning, and hot sauce brands). This jambalaya is naturally dairy-free and vegan, and provides a good amount of plant-based protein and fiber from the kidney beans and vegetables.