Recipe: Vegetable Jambalaya

Serves: 4

Calories per portion: 174 Kcal

Carbs: 32.1g

Protein: 6.1g

Fat: 2.2g

Ingredients

  • 300g rice
  • 3 small peppers
  • 1/2 bell pepper
  • 2 tbsp tomato purée
  • 4 bay leaves
  • 1/2 red onion
  • 400g tinned tomato
  • 125g sweetcorn
  • 50g petits pois (peas)
  • 500ml vegetable stock
  • 2 tsp paprika
  • 1/2 tsp chilli flakes
  • black pepper
  • 1/2 tsp thyme
  • 1 tsp garlic powder

Instructions

  1. Finely chop the onion and peppers, and add to the oil in a large pan on medium heat.
  2. Once the onions and peppers have softened, add the stock, sweetcorn, peas and tinned tomatoes, stirring gently to mix.
  3. Add the rice, and begin to add the spices (this bit is again up to you, add or more or less to personal taste).
  4. Add a pan lid and gently simmer for 20 minutes, stirring every occasionally to stop the rice from sticking. It is now ready to serve, I like to enjoy by adding cracked black pepper or nutritional yeast on top.

Don’t want to miss a recipe? Sign up to my mailing list by clicking here.

Leave a Reply

Your email address will not be published. Required fields are marked *