One Pot Vegetarian Jambalaya Rice Recipe by Nia Hiura
Cooking Instructions 1 Heat up a large pan and sautéed the onion without oil, add the bay leaves cooked in about 3 minutes. Sprinkle some water to avoid of getting burnt. 2 Add carrots and celery. Keep sautéed for 2-3 minutes, add mushrooms powder, cumin, oregano, thyme, cayenne pepper, black pepper and soy sauce. 3 Stir and combine all together. Add rice, bell pepper, black bean, and salt. Keep sautéed for 2 minutes then add water and stir well. 4 Covers with the lids and cooked in a medium-low heat for 20 minutes or until the rice cooked. 5 Uncovered and sprinkle with green onion. Transfer to the serving plate or bowl. Since I don’t use tomatoes on my recipe, I like to serve it with squeeze of lemon. Enjoy! 6 HappyCooking ❤️ 1 Heat up a large pan and sautéed the onion without oil, add the bay leaves cooked in about 3 minutes. Sprinkle some water to avoid of getting burnt. 1 Heat up a large pan and sautéed the onion without oil, add the bay leaves cooked in about 3 minutes. Sprinkle some water to avoid of getting burnt. 2 Add carrots and celery. Keep sautéed for 2-3 minutes, add mushrooms powder, cumin, oregano, thyme, cayenne pepper, black pepper and soy sauce. 2 Add carrots and celery. Keep sautéed for 2-3 minutes, add mushrooms powder, cumin, oregano, thyme, cayenne pepper, black pepper and soy sauce. 3 Stir and combine all together. Add rice, bell pepper, black bean, and salt. Keep sautéed for 2 minutes then add water and stir well. 3 Stir and combine all together. Add rice, bell pepper, black bean, and salt. Keep sautéed for 2 minutes then add water and stir well. 4 Covers with the lids and cooked in a medium-low heat for 20 minutes or until the rice cooked. 4 Covers with the lids and cooked in a medium-low heat for 20 minutes or until the rice cooked. 5 Uncovered and sprinkle with green onion. Transfer to the serving plate or bowl. Since I don’t use tomatoes on my recipe, I like to serve it with squeeze of lemon. Enjoy! 5 Uncovered and sprinkle with green onion. Transfer to the serving plate or bowl. Since I don’t use tomatoes on my recipe, I like to serve it with squeeze of lemon. Enjoy! 6 HappyCooking ❤️ 6 HappyCooking ❤️ More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Crispy Air Fryer Chicken Thighs Vegan Street Corn Potato Salad Tater tot shepard's pie *Easy* Spicy Stewed Chickpea Bowl #Vegetarian Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce Crispy Air Fryer Chicken Thighs Vegan Street Corn Potato Salad Tater tot shepard's pie *Easy* Spicy Stewed Chickpea Bowl #Vegetarian Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce Papad churi Healthy sprouts moong chat Pancit Canton with Chicken Salt & Peper Scallop Potato bhaji stuff brown bread grilled toast sandwich Italian Fried Rice Baked Samose and Tea Baked Scallop with Melted Cheese Roasted Cauliflower Chicken Cinnamon Papad churi Healthy sprouts moong chat Pancit Canton with Chicken Salt & Peper Scallop Potato bhaji stuff brown bread grilled toast sandwich Italian Fried Rice Baked Samose and Tea Baked Scallop with Melted Cheese Roasted Cauliflower Chicken Cinnamon