Spicy Southern Jambalaya

Make this spicy and smoky Southern rice dish a main meal by adding in some browned mock sausage or sautéed tofu.

Serves: 6Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 6


  • 2 Tbsp. olive oil
  • 1 medium onion, peeled and chopped
  • 1 medium red bell pepper, seeded and sliced
  • 1 stalk celery, diced
  • 1 can (14 oz.) diced tomatoes, undrained
  • 3 cups vegetable broth
  • 2 cups rice
  • 1 bay leaf
  • 1 tsp. paprika
  • ½ tsp. dried thyme
  • ½ tsp. dried oregano
  • ½ tsp. garlic powder
  • ½ tsp. hot sauce


  • In a large skillet or stock pot, heat olive oil over medium-high heat. Sauté onion, bell pepper, and celery until almost soft, about 3 minutes.
  • Reduce heat to medium and add tomatoes, broth, rice, bay leaf, paprika, thyme, oregano, and garlic powder. Cover, bring to a low simmer, reduce heat to medium-low, and cook for 20 minutes until rice is done, stirring occasionally.
  • Add hot sauce and cook 3 minutes. Remove bay leaf before serving.