Vegetarian Jambalaya

This recipe features in these meal plans: Veggie Classics 1.

A mild Creole-inspired rice dish with red peppers and tomato.


  • 1 medium red pepper, cut into 2 cm cubes
  • 1 medium tomato (approx 100g), coarsely chopped
  • 1 small onion (approx 110g), chopped
  • 40g of value long grain rice
  • 1 tsp tomato puree
  • 200ml vegetable stock
  • 1 tsp mild chilli powder
  • 1 tbsp vegetable oil
  • 1 garlic clove, finely chopped
  • Serves: 1
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 20 mins
  • Price per person: £1.25
  • Store cupboard: Basic
  • Calories per serving: 289
  • 5-a-day per serving: 3.8
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Vegetarian Jambalaya photo

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  1. Preheat the grill to high. Place the red pepper on a baking tray and drizzle with 1/2 tbsp oil. Season with salt and pepper. Grill for 5-10 minutes or until the edges begin to darken and char. Set aside until cool enough to handle, then chop into smaller pieces.
  2. Meanwhile, heat 1/2 tbsp oil in a frying pan and fry the onion and garlic for 2-3 minutes, or until the onion is soft.
  3. Add the rice, tomato purée and stock. Cover and simmer for 15 minutes, or until the rice is tender and cooked. Top up with a little extra stock if required.
  4. Add the red pepper and stir until heated through. Season to taste with salt and pepper. Season immediately.

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