Vegetable Jambalaya

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I apologise for my absence and lack of recipes, but it’s just been one of those weeks, and I haven’t felt up to cooking or baking. I won’t divulge details, however let’s just say that appearances have been deceiving, and I have been extremely lucky to have been supported by such strong female friends (hmmm, I wonder if you can guess what I’m talking about). It hasn’t all been negative though, my course mates and I have become a lot closer this week, and I received praise for my dissertation, being told I should speak at a conference, how very exciting!

So ye, due to how hectic and unbalanced my life has been the past few weeks, I haven’t had time to cook (boo L), but now I have 3 weeks off for Easter, and I don’t have any housemates to keep me entertained, so lots of new recipes will be getting posted!

I’m going to start with this jambalaya. It’s a variation on a recipe my mam used to cook for me when I lived at home, and I just adore how simple and cheap it is. Plus, it lasts for days! You can tweak it to your own palette, and just use whatever leftover veg you may have in your cupboard. This is definitely one of my go to recipes, and I hope it becomes one of yours too!

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.

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.

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