This tasty vegan rice dish is packed with hearty beans, rice & vegetables - using our jambalaya seasoning to get that authentic kick!
This seasoning is completely plant based and packed with spices such as paprika, oregano, marjoram, garlic & thyme.
Add a pinch of chilli flakes top add a kick!
The name jambalaya means a mix or mashup, meaning you can add whatever you like to this! We use beans & vegetables, but feel free to use any vegetable, meat alternative or tofu.
1 onion - chopped
1 red bell pepper - chopped
1 carrot - peeled & chopped
1 400ml tin chopped tomatoes
30g jambalaya seasoning
200g uncooked rice - rinsed & drained
750ml vegetable stock
180g tin chickpeas - drained
180g beans - drained
Heat oil in a large pan and add the vegetables, cook for around 5 minutes or until soft.
Add the chopped tomatoes and mix well, cook for a further 3 minutes.
Add the seasoning and stir till combined, add the rice & stock, mix and bring to the boil, reduce to a simmer and cook for 12 minutes until the rice is almost cooked through.
Add the chickpeas & beans and stir, cook for a further 3-4 minutes.
Serve hot & enjoy!