Heat 1/2 tbsp oil in a saucepan over a medium heat and fry the onion, pepper and garlic for 2-3 minutes, or until the onion is soft. Stir often to prevent sticking to the pan.
Reduce the heat to low and add the rice, tomato, celery, chilli powder, garlic, tomato purée and stock to the pan. Cover and simmer for 25-30 minutes, or until the rice is tender and cooked. Keep an eye on the pan and top up with a little extra water if required.
Add in the kidney beans and simmer for another 5 minutes until the kidney beans are well heated, stir to ensure the rice does not stick to the bottom of the pan.
Serve and enjoy!
#FoodieFriday: Veggie Jambalaya 😍
January 11, 2018
Mmmm😍 Love this delicious veggie dish, jampacked with nutritious goods👅
The kidney beans are high in fibre and include health friendly vitamins and minerals such as vitamin B9, iron and magnesium. The red peppers are rich in vitamin C and E, have antioxidant and anti inflammatory properties making them a fantastic healthy addition to a meal 🌶 Try this recipe out and tell me what you think by commenting xx
1 red pepper, diced
1 tomato, diced
1 onion, diced
1 celery, diced
40g of brown rice
1 tsp tomato puree
200ml vegetable stock (made with reduced alt vegetable cube)
1 tsp mild chilli powder
1 garlic clove, finely chopped
1/2 tin of kidney beans (200g)
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Enjoy the Jambalaya xx