This flavorful recipe can be made on the stove top or in an Instant Pot!

Jambalaya (from Cilantro and Citronella)


  • 3 cups total mixed beans (like 1/3 each: pinto, kidney, garbanzo)
  • 1 onion, diced
  • 1 bell pepper, diced
  • 4 garlic cloves, minced
  • 3 tbsp Italian seasoning
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 2 tbsp low sodium soy sauce
  • 4 cups low sodium vegetable broth
  • 1 can fire roasted diced tomatoes
  • 2 cups dry brown rice
  • 1/4 cup chopped parsley (optional for garnish)

Stove Top Directions: 

  1. Heat a large pan over medium-high heat and add a splash of water. Add the onion, and garlic and sauté until soft. Add the peppers, and another splash of water if necessary, and sauté until just beginning to soften.
  2. Add all other ingredients EXCEPT for the beans. Bring to a boil then reduce the heat to low and cover the pan. Simmer gently until the rice is cooked and the liquid is absorbed – 30 to 40 minutes. Keep an eye on it near the end of the cooking time and stir from time to time to prevent the rice from sticking.
  3. Once the rice is tender, stir in the beans and taste. Give it a minute for the beans to heat then serve and garnish with fresh parsley, if desired.

Instant Pot Directions: 

  1. Add all ingredients to the instant pot.
  2. Set to manual, high pressure for 22 minutes.
  3. Let it release naturally.
  4. Enjoy with fresh parsley on top, if desired.




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