Dinner / American-inspired
Baked Vegetable Jambalaya
Rice, kidney beans and vegetables bake in a smoked-paprika tomato broth. A covered pot gives this vegan jambalaya an easy oven finish.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 20 minutes
- Cook
- 45 minutes
- Total
- 1 hours 5 minutes
- Serves
- 6
Gather your ingredients
Everything you need.
Allergen notes
- Contains celery.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 190°C (375°F). Cook onion, celery and pepper in oil in a large ovenproof pot for 8 minutes.
Add garlic, paprika, thyme and cayenne for 1 minute. Stir in rice, beans, tomatoes, stock and salt.
Bring to a simmer, cover tightly and bake for 30–35 minutes until rice is tender and liquid absorbed.
Rest covered for 10 minutes, then fluff with a fork.
0 of 4 steps complete
A little kitchen know-how
- Use a tight lid so the rice cooks evenly without drying out.
Make it yours & keep it well
Replace kidney beans with black-eyed peas for a different bean profile.
Storage: Cool cooked rice promptly, ideally within 1 hour, and refrigerate. Eat within 24 hours. If reheating, reheat only once until steaming hot throughout. For longer storage, cool and freeze within 1 hour, then thaw in the fridge before reheating; store fresh toppings separately.
Estimated nutrition per serving
400 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Cool cooked rice promptly, ideally within 1 hour, and refrigerate. Eat within 24 hours. If reheating, reheat only once until steaming hot throughout. For longer storage, cool and freeze within 1 hour, then thaw in the fridge before reheating; store fresh toppings separately.
Can I adapt this plant-based recipe?
Replace kidney beans with black-eyed peas for a different bean profile.
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