Vegetable and Bean Jambalaya
- 40 mintotal time
- $1.61£1.08a serving
- 544504calories
- 18 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Long-grain rice simmered in one pan with peppers, celery, kidney beans, tomatoes and mild Creole-style spices.
Ingredients
Serves 4.
- 1 yellow onion, chopped
- 1½ bell peppers, green and red, diced
- 5 oz celery, diced
- 3 garlic cloves, finely chopped
- 1½ cups long-grain white rice
- 1 (14.5 oz) can diced tomatoes
- 2 (15 oz) cans kidney beans, drained and rinsed
- ¼ bunch green onions, thinly sliced
- 2 tbsp olive oil
- 1½ tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp dried oregano
- 1 vegetable bouillon cube, check the label if cooking gluten-free
- salt, to taste
- black pepper, to taste
- 2 tsp hot sauce, for adults (optional)
Contains: celery. Check the label: wheat (gluten), milk, soy, sulfites. Optional extras contain mustard. Always read the labels if you cook for someone with an allergy.
Method
- Heat the olive oil in a large, deep frying pan or casserole with a lid on medium heat and cook the yellow onion, bell peppers and celery for 3 minutes until starting to soften. Add the garlic, smoked paprika, dried thyme and dried oregano and stir for 1 minute.
- Stir in the rinsed rice, the tomatoes, kidney beans, the crumbled bouillon cube and 2 cups (480 ml) of water. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Fluff with a fork, season with salt and black pepper and scatter with the green onions. Serve with the hot sauce for adults, if using.
Leftovers: Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Ingredients
Serves 4.
- 1 onion, chopped
- 1½ peppers (red, yellow or green), green and red, diced
- 150 g celery, diced
- 3 garlic cloves, finely chopped
- 300 g long-grain rice
- 1 × 400 g tin chopped tomatoes
- 2 × 400 g tins red kidney beans, drained and rinsed
- ¼ bunch spring onions, thinly sliced
- 2 tbsp olive oil
- 1½ tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp dried oregano
- 1 vegetable stock cube, check the label if cooking gluten-free
- salt, to taste
- black pepper, to taste
- 2 tsp hot sauce, for adults (optional)
Contains: celery. Check the label: gluten, milk, soya, sulphites. Optional extras contain mustard. Always read the labels if you cook for someone with an allergy.
Method
- Heat the olive oil in a large, deep frying pan or casserole with a lid on medium heat and cook the onion, peppers and celery for 3 minutes until starting to soften. Add the garlic, smoked paprika, dried thyme and dried oregano and stir for 1 minute.
- Stir in the rinsed rice, the tomatoes, kidney beans, the crumbled stock cube and 480 ml of water. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Fluff with a fork, season with salt and black pepper and scatter with the spring onions. Serve with the hot sauce for adults, if using.
Leftovers: Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Nutrition per serving
| Calories | 544 |
|---|---|
| Protein | 18 g |
| Carbohydrate | 99 g |
| Fat | 9 g |
| Fiber | 12 g |
| Sodium | 1031 mg |
| Calories | 504 |
|---|---|
| Protein | 18 g |
| Carbohydrate | 93 g |
| Fat | 10 g |
| Fibre | 13 g |
| Sodium | 457 mg |
Worked out from the ingredients, 434 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $1.61 a serving in the US (range $1.23–$2.13) and £1.08 in the UK (range £0.83–£1.43). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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