This vegetable-heavy jambalaya is faster and tastier recipe you have ever tried. It’s spicy, hearty, and incredibly flavorful. As with most things, the better ingredients, the better the end result will taste.
• 1/2 cup onion,diced
• 1/2 cup mushroons,diced
• 4 cloves of garlic,minced
• 1 capsicum,finely chopped
• 1 red bell pepper, finely chopped
• 2 cups fire roasted tomatoes(done on gas stove)
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon red chilli
• 1/4 teaspoon dried red chili flakes
• 2 tablespoons soy sauce
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt
• 4 cups brown rice, cooked
• 2 cup bean medley(chickpeas, dark red kidney beans, black-eyed peas, white kidney beans)boiled
• ½ cup frozen corn
• 1/4 cup fresh corriander, chopped (plus more for garnish)
• 1/2 cup green onions, chopped (plus more for garnish)
1. In a large skillet, over medium heat, add the olive oil, onions, diced mushrooms and green and red bell peppers. Stir and sauté for 8 minutes.
2. Add the garlic and continue to sauté 2 minutes.
3. Next, stir in the oregano, basil, thyme, chilli powder, dried red chili flakes, black pepper, and salt.
4. Add the soy sauce and fire roasted tomatoes. Stir well to combine. Allow to simmer for 10 minutes.
5. Add the beans, corn and rice. Stir and continue to cook for 10 minutes.
6. Turn off the heat. Add the fresh coriander leaf and green onions. Stir into the rice and bean mixture. Allow to sit for 2 minutes.
7. Serve and top with more coriander leaf and green onions as a garnish.