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Jambalaya

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Ingredients

Olive oil – 3 tablespoons
Garlic (finely diced) – 3 cloves
Onion (diced) – 1 medium
Smoked paprika – 2 tablespoons
Cumin – 1 tablespoon
Dried thyme – 3 teaspoons
Dried oregano – 2 teaspoons
Cayenne pepper (optional) – 1 teaspoon
Carrots (diced) – 2 medium
Canned crushed tomatoes – 2 cans (400g)
Vegetable stock – 4 cups
Bay leaf – 1
Black beans – 2 cans (400g)
Diced capsicum – 2 cans (250g)
Frozen green peas (optional) – 1 cup
Salt and pepper, to taste –

PREPPING TIME: 7 MIN
COOKING TIME: 23 MIN

Method

Dice the onion, carrot and garlic.
Heat olive oil in the pot over medium heat. Saute onion for 2-3 minutes until soft.
Stir in garlic, smoked paprika, cumin, dried thyme, dried oregano, and cayenne pepper (if using).
Toss in diced carrots and cook for 2 minutes.
Stir in rice, crushed tomatoes, vegetable stock and bay leaf. Bring to boil, then reduce to simmer for 15 minutes, stirring midway.
Add black beans, capsicum, and green peas (if using). Simmer uncovered for another 2-3 minutes.
Remove bay leaf and season with salt and black pepper.

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