Easy Jambalaya

  • 30 min

    Total time

  • Medium

    Level

  • 2

    Yields

  • Seasonality

    Spring

  • 2 Tbsp olive oil
  • 1 cup diced bell pepper (red & green)
  • 1 celery stalk, diced
  • ½ red onion, diced
  • 4 scallions, cut into 1-inch pieces
  • 1 cup cherry tomatoes
  • 1 thyme sprig
  • 2 minced garlic cloves
  • 1 cup rice
  • 3 Tbsp. Yondu
  • 1 cup canned black beans, rinsed

Method

    1. In a large pot over high heat, combine olive oil, peppers, celery, onion, scallions, cherry tomatoes, thyme. Cook for ~5 min with minimal stirring, adding garlic in the last minute.
    2. Add rice, Yondu and 4 c water. Cover pot and simmer for 15 mins.
    3. Remove pot from heat, stir in black beans, and let rest 5 mins (covered) before serving.

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