Black Bean and Chipotle

Jambalaya

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Vegan
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Vegan
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Instructions

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1 Boil rice

In a medium pot, combine washed and drained jasmine rice, water and vegetable stock cube. Bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 10 minutes until the water has absorbed. Remove from heat and let stand, covered, for 10 minutes.

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2 Prep ingredients

Peel and mince onion and garlic. Cut bell pepper to cubes. Halve cherry tomatoes. Cut sausage to coins. Pour black beans to a colander. Rinse and drain.

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3 Fry

Heat oil in a pan over medium high heat. Fry onion for 5 mins. Add garlic, bell pepper, tomatoes, chorizo, black beans, salt, paprika, cumin, chipotle, oregano and saffron. Cook over low heat, uncovered, stirring occasionally, for 15 minutes.

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4 Add rice

Add the cooked rice to the pan. Stir to combine. Serve with chopped fresh parsley and lemon wedges.

Tips for fussy eaters

Keep the spices mild or prepare two batches.

Pro tip

Frying the ingredients in the pan is an important step, where the flavours really develop.

Spicy and delicious weeknight treat!

Cooking Time: 30 min

Cals 798 · Prot 34.5 · Carbs 162.8 · Fat 2.1

Ingredients

Number of people

Skillet

Vegan chorizo 3 Pieces
Red onion 1 Pieces
Garlic cloves 3 Pieces
Red bell pepper 1 Pieces
Cherry tomatoes 150 Grams
Black beans 300 Grams
Olive oil 1 Tbsp
Salt 0.75 Tsp
Smoked paprika powder 2 Grams
Cumin powder 2 Grams
Chipotle powder 1 Grams
Dried oregano 2 Grams
Saffron (infused) 10 ML
Fresh parsley 20 Grams
Lemon 1 Pieces

Rice

Jasmine rice 200 Grams
Water 350 ML
Vegetable stock cube 0.5 Pieces

Spicy and delicious weeknight treat!

Cooking Time: 30 min

Cals 798 · Prot 34.5 · Carbs 162.8 · Fat 2.1

Instructions

photo

1 Boil rice

In a medium pot, combine washed and drained jasmine rice, water and vegetable stock cube. Bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 10 minutes until the water has absorbed. Remove from heat and let stand, covered, for 10 minutes.

photo

2 Prep ingredients

Peel and mince onion and garlic. Cut bell pepper to cubes. Halve cherry tomatoes. Cut sausage to coins. Pour black beans to a colander. Rinse and drain.

photo

3 Fry

Heat oil in a pan over medium high heat. Fry onion for 5 mins. Add garlic, bell pepper, tomatoes, chorizo, black beans, salt, paprika, cumin, chipotle, oregano and saffron. Cook over low heat, uncovered, stirring occasionally, for 15 minutes.

photo

4 Add rice

Add the cooked rice to the pan. Stir to combine. Serve with chopped fresh parsley and lemon wedges.

Tips for fussy eaters

Keep the spices mild or prepare two batches.

Pro tip

Frying the ingredients in the pan is an important step, where the flavours really develop.

Ingredients

Number of people

Skillet

Vegan chorizo 3 Pieces
Red onion 1 Pieces
Garlic cloves 3 Pieces
Red bell pepper 1 Pieces
Cherry tomatoes 150 Grams
Black beans 300 Grams
Olive oil 1 Tbsp
Salt 0.75 Tsp
Smoked paprika powder 2 Grams
Cumin powder 2 Grams
Chipotle powder 1 Grams
Dried oregano 2 Grams
Saffron (infused) 10 ML
Fresh parsley 20 Grams
Lemon 1 Pieces

Rice

Jasmine rice 200 Grams
Water 350 ML
Vegetable stock cube 0.5 Pieces
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