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Dinner Tonight: Budget Friendly

Dinner Tonight: Budget Friendly: Monday Vegetable Jambalaya

Week of March 12, 2018 »
Vegetable Jambalaya

Fun

Make up a story together, with each person telling only one sentence at a time!

Conversation

If you wrote a newspaper article about your day, what would the headline be?

Recipe and photo courtesy of Good and Cheap by Leanne Brown. Leanne notes that leftovers are great for making burritos.

Ingredients

Serves 4

  • 2 Tablespoons vegetable oil or butter
  • 1 medium-size onion, chopped
  • 1 green bell pepper, stemmed, seeded and chopped
  • 3 stalks of celery, chopped
  • 3 cloves garlic, finely chopped
  • ½ small green chile, finely chopped
  • 2 large tomatoes, chopped
  • 2 bay leaves
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • 1 tsp Worcestershire sauce or soy sauce
  • 3/4 cup long grain rice
  • 3 cups vegetable or chicken broth
  • Salt and pepper, to taste

Instructions

  1. Place a large, heavy-bottomed pot over medium-high heat and add the oil. After it gets hot, add the onion, bell pepper and celery and cook for about 5 minutes, until they become translucent but not brown.
  2. Add the garlic, chile, tomatoes, bay leaves, paprika, garlic powder, cayenne, thyme, oregano, salt, pepper and Worcestershire sauce. Let everything cook until some of the tomato juice releases, about 1 minute.
  3. Add the rice and slowly pour in the broth. Lower the heat to medium and let the dish cook until the rice absorbs all the liquid, 20 to 25 minutes.
  4. Taste and adjust the salt, pepper and any other spices.
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