Skip to content
Creole-style jambalaya (ve)
A smoky, spice-filled rice dish packed with colourful vegetables and hearty beans for a warm and satisfying favourite. Portion sizes relate to a child of primary school age, please amend to suit your needs.
Ingredients
-
25 mloil
-
320 gonion diced
-
240 gcelery diced
-
200 gcarrot peeled and diced
-
320 gyellow peppers diced
-
20 ggarlic crushed
-
10 gCajun seasoning
-
4.6 gsweet smoked paprika
-
800 gtinned chopped tomatoes
-
500 gtinned butter beans drained and rinsed
-
1 litrevegetable stock
-
550 gbrown basmati rice (dry weight)
Instructions
-
Add the oil to a large pan and fry the onion, celery, carrot, pepper, and garlic until they are soft.
-
Add in the Cajun seasoning and paprika and fry for 1 minute.
-
Add the tomatoes, butter beans, stock, and rice and simmer for 25 minutes, stirring the dish occasionally.
-
Keep an eye on the rice to make sure it doesn't dry out. If it starts to stick, add a little water.
-
Check that the rice is cooked through then remove from the heat and serve.
Notes
Key facts per serving:
Fibre: 7.4g
Protein: 10.5g
Saturated Fat: 0.6g
Other Nutrition Facts: contains zinc, iron, & omega-3.
Allergens: celery, may contain gluten.
C02 Emissions: 0.73kg, low (B rated)
