There is a place in Nashville that makes the most AMAZING breakfast jambalaya and that’s what inspired this dish. I decided to try and make it at home with the addition of some extra vegetables.
WHAT I LOVE ABOUT THIS DISH:
This dish is so filling – it’s full of complex carbs, protein, and TONS of veggies making it a perfectly balanced meal!
- 3 Tbsp. extra virgin olive oil
- 1 onion, chopped
- 3 cloves of garlic
- 1 red bell pepper
- 1 carrot
- 4 large stalks celery, diced
- 1 tbsp jalapeno, diced
- 1 14-ounce can chopped tomatoes
- 1 cup uncooked brown rice
3 cups vegetable broth
- 2 tbsp gluten free soy sauce (I used braggs)
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin powder
- 1 tsp paprika
- 2 teaspoons hot sauce
- 1 tsp salt
- 1/8 tsp ground black pepper
- 1 cup canned or cooked chickpeas
- 1 cup canned or cooked kidney beans
- Chopped fresh parsley for garnish (optional)
- over medium egg (optional)
- Heat your olive oil in a large skillet or saucepan (make sure it has a lid that fits).
- Add your onion, garlic, celery, carrot, bell pepper, and jalapeño to oil and sauté until onions are translucent, about 3 minutes.
- Add tomatoes and cook an additional minute or two.
- Add rice, vegetable broth, gluten-free soy sauce, oregano, thyme, garlic, onion, cumin, paprika, hot sauce, salt, and pepper to pan and stir to combine. Cover and bring mixture to a simmer. Let it cook for 30-40 minutes, until all the liquid has been absorbed and the rice is cooked all the way. If the rice is not cooked by the time the liquid is all absorbed add more and continue to let it cook. Check it often and make sure to stir the dish to prevent rice burning to the bottom of the pan.
- Stir in the beans and cook for 2-3 min longer.
- Add fresh cilantro and serve immediately.
- OPTIONAL: add an over medium egg on top to add even more flavor to this dish!