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
Veggie Jambalaya
with green pepper & corn on the cob
Hands on Time: 25 - 45 minutes
Overall Time: 50 - 65 minutes
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
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
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!
Vegetable Stock - 5ml
Red Onion - 1
NOMU Spanish Rub - 5ml
Carrot - 120g
Green Bell Pepper - 1
Cooked Chopped Tomato - 100g
Fresh Chilli - 1
Brown Basmati Rice - 75ml
Black Beans - 60g
Pickled Bell Peppers - 25g
Corn On the Cob - 1
Fresh Parsley - 4g
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!
Vegetable Stock - 10ml
Red Onion - 1
NOMU Spanish Rub - 10ml
Carrot - 240g
Green Bell Pepper - 1
Cooked Chopped Tomato - 200g
Fresh Chilli - 1
Brown Basmati Rice - 150ml
Black Beans - 120g
Pickled Bell Peppers - 50g
Corn On the Cob - 2
Fresh Parsley - 8g
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!
Vegetable Stock - 15ml
Red Onions - 2
NOMU Spanish Rub - 15ml
Carrot - 360g
Green Bell Peppers - 2
Cooked Chopped Tomato - 300g
Fresh Chillies - 2
Brown Basmati Rice - 225ml
Black Beans - 180g
Pickled Bell Peppers - 75g
Corn On the Cob - 3
Fresh Parsley - 12g
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!
Vegetable Stock - 20ml
Red Onions - 2
NOMU Spanish Rub - 20ml
Carrot - 480g
Green Bell Peppers - 2
Cooked Chopped Tomato - 400g
Fresh Chillies - 2
Brown Basmati Rice - 300ml
Black Beans - 240g
Pickled Bell Peppers - 100g
Corn On the Cob - 4
Fresh Parsley - 15g
Woolies Products in this dish
