Our recipe this week is a delicious vegetarian interpretation of a Caribbean rice stew, Veggie Jambalaya, a perfect meal to share with your family!
Full disclaimer: This recipe is not our own, it was taken from The Hungry Student: Vegetarian Cookbook written by Charlotte Pike, page 63. It is a must-buy recommendation!!
VEGGIE JAMBALAYA
Ingredients:
• 1 tbsp sunflower or vegetable oil
• 1 large onion, peeled and finely chopped
• 2 garlic gloves, peeled and finely chopped
• ½ red chilli, finely chopped (de-seeded if you don’t want it too hot)
• 3 peppers, de-seeded and cut into 2cm chunks
• 1 courgette, cut into 1cm thick slices
• 1 tsp thyme, fresh or dried
• 1 tsp dried oregano
• 1 tsp paprika
• 150 basmati rice
• 300ml hot vegetable stock
• 400g can chopped tomatoes
• Salt & pepper
Methods:
1. Heat the oil in a large saucepan over a medium heat. Add the onion and cook for around 10 minutes until softened and fragrant.
2. Add the garlic and chilli and cook for a couple of minutes until fragrant.
3. Add the pepper, courgette, thyme, oregano, paprika and rice and stir together until evenly incorporated.
4. Pour in the hot stock and canned tomatoes and season with salt and pepper.
5. Allow to bubble away for 30 minutes until the rice is cooked and the vegetables are soft.
Tip: Leftovers will keep for a day in the fridge but make sure to reheat thoroughly before eating (as cooked rice can cause food poisoning if kept for too long and not properly reheated).
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