A beautiful New Orleans-inspired dish; a soul-warming combination of green peppers, carrots, chilli, black beans and pickled peppers cooked together in a tomato-based sauce with brown basmati rice. Sided with bright yellow corn on the cob for some crunch and sweetness, you’ll want seconds, thirds and fourths!
Serving guide
Choose your portion size.
ALL ABOUT THAT BASE
Boil the kettle. Dilute the stock with 300ml of boiling water. Place a pot over a medium heat with a drizzle of oil. When hot, add the diced onion and the rub and fry for 3-4 minutes until soft, shifting occasionally. Add the Carrot chunks and the green pepper pieces and fry for 3-4 minutes until slightly softened, shifting occasionally. Add the cooked chopped tomato, the diluted stock, and the chopped chilli (to taste). Mix until fully combined and leave to simmer for 10-20 minutes until slightly reduced, stirring occasionally.
FINISHING TOUCHES
Once the sauce has reduced, add the rinsed rice and 150ml of water. Leave to simmer for 25-35 minutes with the lid, stirring occasionally. In the final 2-3 minutes, add the drained black beans and chopped pickled peppers. On completion, the rice should be tender. Add a sweetener of choice and seasoning - both to taste.
SO CORNY
While the jambalaya is cooking, place a pan, with a lid, over a high heat. Add a drizzle of oil and a splash of water just to cover the base. Once simmering, place the corn on the cob in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, and fry for a further 2 minutes until cooked through and golden, turning as it colours. Set aside to cool.
PUMP UP THE JAM-BALAYA!
Serve up a hearty portion of the jambalaya and side with the golden corn. Sprinkle over the chopped Parsley. Yum!
ALL ABOUT THAT BASE
Boil the kettle. Dilute the stock with 600ml of boiling water. Place a pot over a medium heat with a drizzle of oil. When hot, add the diced onion and the rub and fry for 4-6 minutes until soft, shifting occasionally. Add the Carrot chunks and the green pepper pieces and fry for 3-4 minutes until slightly softened, shifting occasionally. Add the cooked chopped tomato, the diluted stock, and the chopped chilli (to taste). Mix until fully combined and leave to simmer for 10-20 minutes until slightly reduced, stirring occasionally.
FINISHING TOUCHES
Once the sauce has reduced, add the rinsed rice and 300ml of water. Leave to simmer for 25-35 minutes with the lid, stirring occasionally. In the final 2-3 minutes, add the drained black beans and chopped pickled peppers. On completion, the rice should be tender. Add a sweetener of choice and seasoning - both to taste.
SO CORNY
While the jambalaya is cooking, place a pan, with a lid, over a high heat. Add a drizzle of oil and a splash of water just to cover the base. Once simmering, place the corn on the cob in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, and fry for a further 2 minutes until cooked through and golden, turning as it colours. Set aside to cool.
PUMP UP THE JAM-BALAYA!
Serve up a hearty portion of the jambalaya and side with the golden corn. Sprinkle over the chopped Parsley. Yum!
ALL ABOUT THAT BASE
Boil the kettle. Dilute the stock with 900ml of boiling water. Place a pot over a medium heat with a drizzle of oil. When hot, add the diced onion and the rub and fry for 6-8 minutes until soft, shifting occasionally. Add the Carrot chunks and the green pepper pieces and fry for 3-4 minutes until slightly softened, shifting occasionally. Add the cooked chopped tomato, the diluted stock, and the chopped chilli (to taste). Mix until fully combined and leave to simmer for 15-25 minutes until slightly reduced, stirring occasionally.
FINISHING TOUCHES
Once the sauce has reduced, add the rinsed rice and 450ml of water. Leave to simmer for 25-35 minutes with the lid, stirring occasionally. In the final 2-3 minutes, add the drained black beans and chopped pickled peppers. On completion, the rice should be tender. Add a sweetener of choice and seasoning - both to taste.
SO CORNY
While the jambalaya is cooking, place a pan, with a lid, over a high heat. Add a drizzle of oil and a splash of water just to cover the base. Once simmering, place the corn on the cob in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, and fry for a further 2 minutes until cooked through and golden, turning as it colours. Set aside to cool.
PUMP UP THE JAM-BALAYA!
Serve up a hearty portion of the jambalaya and side with the golden corn. Sprinkle over the chopped Parsley. Yum!
ALL ABOUT THAT BASE
Boil the kettle. Dilute the stock with 1,2L of boiling water. Place a pot over a medium heat with a drizzle of oil. When hot, add the diced onion and the rub and fry for 6-8 minutes until soft, shifting occasionally. Add the Carrot chunks and the green pepper pieces and fry for 3-4 minutes until slightly softened, shifting occasionally. Add the cooked chopped tomato, the diluted stock, and the chopped chilli (to taste). Mix until fully combined and leave to simmer for 15-25 minutes until slightly reduced, stirring occasionally.
FINISHING TOUCHES
Once the sauce has reduced, add the rinsed rice and 600ml of water. Leave to simmer for 25-35 minutes with the lid, stirring occasionally. In the final 2-3 minutes, add the drained black beans and chopped pickled peppers. On completion, the rice should be tender. Add a sweetener of choice and seasoning - both to taste.
SO CORNY
While the jambalaya is cooking, place a pan, with a lid, over a high heat. Add a drizzle of oil and a splash of water just to cover the base. Once simmering, place the corn on the cob in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, and fry for a further 2 minutes until cooked through and golden, turning as it colours. Set aside to cool.
PUMP UP THE JAM-BALAYA!
Serve up a hearty portion of the jambalaya and side with the golden corn. Sprinkle over the chopped Parsley. Yum!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R125.30
for 4 servings · R31.33 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Black Beans needs 240 gBlack Beans 500 g 500 g at R57.99 · 48% of packR27.84
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Brown Basmati Rice needs 300 mlFully Cooked Brown Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
Not in the Woolies basket — source these elsewhere:
- Corn On the Cob
- Pickled Bell Peppers
- NOMU Spanish Rub
- Green Bell Peppers
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Veggie Jambalaya?
The preparation time for Veggie Jambalaya with green pepper & corn on the cob is between 25 and 45 minutes.
What is the total time required to make Veggie Jambalaya with green pepper & corn on the cob?
The total time required to make Veggie Jambalaya with green pepper & corn on the cob is between 50 and 65 minutes.
How many servings does Veggie Jambalaya provide?
4 servings
What are the main ingredients in Veggie Jambalaya?
Black Beans, Brown Basmati Rice, Carrot, Chilli, Corn On The Cob, Green Bell Pepper, NOMU Spanish Rub, Parsley, Pickled Bell Peppers, Red Onion, Tomato, Vegetable Stock
What is the nutritional information of Veggie Jambalaya?
Calories: 562, Carbs: 120 grams, Fat: grams, Protein: 19.2 grams, Sugar: 28.2 grams, Salt: 1464 grams
How do I prepare Veggie Jambalaya?
PUMP UP THE JAM-BALAYA!: Serve up a hearty portion of the jambalaya and side with the golden corn. Sprinkle over the chopped parsley. Yum! SO CORNY: While the jambalaya is cooking, place a pan, with a lid, over a high heat. Add a drizzle of oil and a splash of water just to cover the base. Once simmering, place the corn on the cob in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, and fry for a further 2 minutes until cooked through and golden, turning as it colours. Set aside to cool. FINISHING TOUCHES: Once the sauce has reduced, add the rinsed rice and 300ml of water. Leave to simmer for 25-35 minutes with the lid, stirring occasionally. In the final 2-3 minutes, add the drained black beans and chopped pickled peppers. On completion, the rice should be tender. Add a sweetener of choice and seasoning - both to taste. ALL ABOUT THAT BASE: Boil the kettle. Dilute the stock with 600ml of boiling water. Place a pot over a medium heat with a drizzle of oil. When hot, add the diced onion and the rub and fry for 4-6 minutes until soft, shifting occasionally. Add the carrot chunks and the green pepper pieces and fry for 3-4 minutes until slightly softened, shifting occasionally. Add the cooked chopped tomato, the diluted stock, and the chopped chilli (to taste). Mix until fully combined and leave to simmer for 10-20 minutes until slightly reduced, stirring occasionally.
What should be prepared from my kitchen to make Veggie Jambalaya?
Black Beans, Brown Basmati Rice, Carrot, Chilli, Corn On The Cob, Green Bell Pepper, NOMU Spanish Rub, Parsley, Pickled Bell Peppers, Red Onion, Tomato, Vegetable Stock
How many calories does Veggie Jambalaya have?
562 calories
How much fat content does Veggie Jambalaya have?
grams