Foto de perfil de un plato hondo con arroz jambalaya vegano y perejil por encima

Jambalaya rice is a dish originally from Louisiana that has influences from Spanish and French cuisine. It seems that it is inspired by dishes like paella or jambalaia (a dish from Provence).

Ingredientes

Scale

  • 1–2 cucharadas de aceite de oliva virgen extra, ver notas
  • 1/2 cebolla, troceada
  • 2 dientes de ajo, troceados
  • 1/2 pimiento rojo, troceado
  • 1/2 pimiento verde grande ó 2 pequeños, troceados
  • 1 zanahoria, pelada y troceada
  • 1 lata de tomates (400 g ó 14 onzas)
  • 2 cucharadas de tamari o salsa de soja
  • 2 cucharaditas de orégano seco
  • 1 cucharadita de tomillo seco
  • 1 cucharadita de ajo en polvo
  • 1 cucharadita de cebolla en polvo
  • 1 cucharadita de comino molido
  • 1 cucharadita de pimentón dulce
  • 1/8 cucharadita de pimienta negra molida
  • 1/8 cucharadita de cayena en polvo
  • 1 taza de arroz (200 g), yo usé arroz blanco de grano corto
  • 3 tazas de agua o caldo de verduras (750 ml)
  • 1 taza de garbanzos de bote o cocinados (180 g)
  • 1 taza de alubias rojas de bote o cocinadas (180 g)
  • Perejil fresco troceado para decorar (opcional)

Instructions

  1. Pour the oil into a pan or pot and when hot add the vegetables. Cook over medium-high heat for about 5 minutes.
  2. Add the can of tomato and cook another 5 minutes.
  3. Add the tamari or soy sauce and spices, stir and add the rice together with the water or vegetable broth. Cook over high heat until it comes to a boil, then cook over medium-high heat for about 15 minutes or until the rice is done.
  4. Add the beans, stir and cook an additional 1-2 minutes.
  5. Serve with a little chopped fresh parsley on top (optional).
  6. Store leftovers in the fridge in an airtight container for about 5-7 days.

Notes

  • The oil is optional, you can sauté the vegetables in a little water or vegetable broth and add 2 tablespoons of tahini in step 4 (along with the legumes) or do not add any fat.
  • Use the vegetables, spices and legumes that you like the most.< /li>
  • You can use fresh tomatoes instead of canned tomatoes in the same quantity. If the rice is too dry, add more water or vegetable broth.
  • Substitute salt for the tamari or soy sauce if you like.
  • Traditional jambalaya rice is usually made with long-grain rice, but I like the short-grain rice better and it’s the one I had at home.
  • The nutritional information has been calculated with 1 tablespoon of extra virgin olive oil and with water in instead of vegetable broth.
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