We adapted this recipe for our Holiday Giving Program from an amazing cook book called Good and Cheap that you can actually download in PDF format, or put on your bookshelf for easy reference as we have done over here at PB &J. Since playing with it, we have used it in not only our Holiday Giving Program, but Primo Plato and Creative Cooking programs as well. It has been so loved by the kids! A great weeknight recipe as we adapted it so it can be made with things you possibly already have on hand like rice and canned veggies. Meat is optional, the kids love it with or without. Works great as a side or main.
- • 2 tablespoons olive oil
- • 1 medium onion, small dice
- • 1 (14.5 ounce) can diced tomatoes, drained
- • 2 (11 ounce) cans mexi-corn
- • 2 bay leaves
- • 1 ½ teaspoon garlic powder
- • 1 teaspoon paprika
- • ½ teaspoon dried thyme
- • ½ teaspoon dried oregano
- • 1 teaspoon salt
- • 1 teaspoon pepper
- • 1 teaspoon soy sauce
- • ¾ cup long grain brown rice
- • 3 cups vegetable stock
- Heat oil in a large sauce pan over medium-high heat.
- Add the onion. Cook until softened, about 5-8 minutes.
- Add the diced tomatoes, mexi-corn, bay leaves, spices, salt, pepper and soy sauce. Cook 1 minute more.
- Add the rice and slowly pour in the broth. Reduce the heat to medium and let the dish cook until the rice absorbs all of the liquid, about 20-25 minutes.
- Chef’s note: You may add turkey sausage and any leftover meat or beans to the dish. You can also pre-cook the rice (or use leftover rice) and add to the pot after the stock has simmered for 20 minutes. Continue cooking until the rice absorbs all the liquid. For spicy Jambalaya add ¼ teaspoon cayenne pepper to the pot when adding the other spices.