A hearty and flavorful vegetarian jambalaya featuring bulgur, beans, and a medley of vegetables.
Heat a large skillet over medium heat and add a splash of oil.
Ensure the skillet is evenly heated before adding the oil to prevent sticking.
Add the chopped onion, celery, green pepper, and minced garlic to the skillet. Sauté until softened.
Stir frequently to avoid burning the garlic.
Stir in the salsa, tomato sauce, bulgur, thyme, cayenne pepper, and half of the vegetable broth. Bring to a boil.
Adjust the seasoning to your taste at this stage.
Reduce the heat to low, cover the skillet, and simmer for 10 minutes.
Check occasionally to ensure the mixture doesn't stick to the skillet.
Add the pinto beans, corn, and the remaining vegetable broth. Stir well and cover again.
Ensure the beans and corn are evenly distributed.
Continue to simmer until the bulgur is tender, about 10 more minutes.
Taste and adjust the seasoning if necessary.
Serve the jambalaya hot, garnished with fresh herbs if desired.
Pair with a side salad or crusty bread for a complete meal.
