Jambalaya (adapted from here)

  • 2T. olive oil
  • 1 large onion, chopped
  • 1 red pepper, chopped
  • 2 stalks celery, chopped
  • 2t. minced garlic
  • 2t. oregano
  • 1 1/2c. vegetable broth
  • 1 2/2c. water
  • 3/4c.brown rice
  • 2c. cooked kidney beans
  • 1 (10oz.) can diced tomatoes with chiles
  • 1/2t. salt
  • 1/8t. cayenne

Saute the onion, red pepper, and celery in olive oil until tender, about 8 minutes.  Add the garlic and oregano and saute for another 3 minutes.  Add the remaining ingredients and bring to a boil.  Reduce heat and simmer for 1 hour, or until the brown rice is soft.  Add water if needed.  Adjust salt to taste.  Serve with cheddar cheese and cornbread.

We really liked this recipe!  Next time we’d like to try it with cajun seasonings, but we didn’t have any in the cupboard.  It’s filling and easy to throw together, which are both big pluses.  We’d definitely recommend it!