Pinto Bean Jambalaya

Savor the rich, hearty flavors of Louisiana with this Pinto Bean Jambalaya, a vegetarian twist on a Creole classic that's as vibrant as it is comforting. Packed with tender pinto beans, aromatic vegetables, and a warm blend of Cajun-inspired spices like smoked paprika, thyme, and cayenne, this one-pot recipe delivers bold taste with every bite. The long-grain white rice simmers to fluffy perfection in a savory mix of tomatoes and vegetable broth, creating a satisfying dish that's both wholesome and easy to prepare in under an hour. Garnish with fresh green onions and a splash of hot sauce for a zesty finish, and enjoy a filling, crowd-pleasing meal that's perfect for weeknight dinners or casual gatherings. Whether you're a plant-based eater or just looking to switch up your jambalaya game, this recipe is sure to become a new favorite!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 2 stalks celery stalks, diced
• 3 cloves garlic, minced
• 1.5 cups long-grain white rice
• 14.5 ounces diced tomatoes (canned, with juice)
• 3 cups vegetable broth
• 2 cups pinto beans (cooked or canned, drained and rinsed)
• 1 teaspoon smoked paprika
• 0.25 teaspoons cayenne pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 leaf bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 stalks green onions, sliced (optional, for garnish)
• 0 hot sauce (optional, for serving)

Directions

Step 1

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.

Step 2

Add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the rice to the pot and stir to coat in the oil and vegetable mixture. Toast for 2 minutes, stirring frequently.

Step 5

Pour in the diced tomatoes (with their juice) and vegetable broth, stirring to combine.

Step 6

Add the pinto beans, smoked paprika, cayenne pepper, thyme, oregano, bay leaf, salt, and black pepper. Stir well.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally to prevent sticking.

Step 8

Once cooked, remove the bay leaf and fluff the jambalaya with a fork.

Step 9

Taste and adjust seasoning with more salt or black pepper, if needed.

Step 10

Garnish with sliced green onions, if desired, and serve hot with your favorite hot sauce on the side.

Nutrition Facts

Serving size	(2288.5g)

Amount per serving	% Daily Value*
Calories	1570.7

Total Fat 38.6g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 4.8g
Cholesterol 0mg	0%
Sodium 5729.8mg	0%
Total Carbohydrate 256.1g	0%
Dietary Fiber 50.0g	0%
Total Sugars 35.2g
Protein 55.3g	0%

Vitamin D 0IU	0%
Calcium 498.0mg	0%
Iron 19.7mg	0%
Potassium 4313.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.8%

Protein: 13.9%

Carbs: 64.3%