Veggie Jambalaya

Name: Veggie Jambalaya
Prep time: 25 min
Total time: 50 min
Yield: 4 servings
Ingredients: Black Beans; Brown Basmati Rice; Carrot; Cooked Chopped Tomato; Corn On The Cob; Fresh Chilli; Fresh Chillies; Fresh Parsley; Green Bell Pepper; Green Bell Peppers; NOMU Spanish Rub; Pickled Bell Peppers; Red Onion; Red Onions; Vegetable Stock

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!

Veggie Jambalaya

with green pepper & corn on the cob

4.8

66 reviews

Hands on Time: 25 - 45 minutes

Overall Time: 50 - 65 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

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!

Download the Recipe

Serves 2

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!

Download the Recipe

Serves 3

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!

Download the Recipe

Serves 4

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!

Download the Recipe

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, Cooked Chopped Tomato, Corn On The Cob, Fresh Chilli, Fresh Chillies, Fresh Parsley, Green Bell Pepper, Green Bell Peppers, NOMU Spanish Rub, Pickled Bell Peppers, Red Onion, Red Onions, 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?

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. 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! 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.