Spiced Vegetable Jambalaya with Brown Rice
A hearty, soulful vegetarian jambalaya bursting with aromatic spices, colorful vegetables, and nutty brown rice. This american-inspired vegan (vegetarian) ready in about 65 minutes pairs rinsed brown rice, vegetable broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, rinsed brown rice
- 2 1/2 cups vegetable broth
- 2 tbsp olive oil
- 1 medium, diced onion
- 2, diced celery stalks
- 1, diced green bell pepper
- 3 cloves, minced garlic cloves
- 1 can (14.5 oz) diced tomatoes
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/4 tsp cayenne pepper
- 1/2 tsp dried oregano
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 2, sliced for garnish green onions
- 2 tbsp, chopped for garnish fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion, 2 diced celery stalks, and 1 diced green bell pepper. Sauté for 5 minutes until softened and fragrant.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp smoked paprika, 1 tsp dried thyme, 1/4 tsp cayenne pepper, 1/2 tsp dried oregano, and cook for 1 minute until spices bloom.
- Step 3: Add 1 cup rinsed brown rice, 1 can (14.5 oz) diced tomatoes with juices, 2 1/2 cups vegetable broth, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Stir well.
- Step 4: Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until rice is tender and liquid is absorbed.
- Step 5: Remove bay leaf, fluff the rice with a fork, and garnish with 2 sliced green onions and 2 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does Spiced Vegetable Jambalaya with Brown Rice take to make?
Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Vegetable Jambalaya with Brown Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed brown rice from drying out.
Can I substitute ingredients in Spiced Vegetable Jambalaya with Brown Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Vegetable Jambalaya with Brown Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spiced Vegetable Jambalaya with Brown Rice vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
