Veg Jambalaya

By VerneJ

"This rice dish is great when you crave Creole but don’t have chicken or sausage on hand. Ideal for vegetarians.— Crystal Bruns, Iliff, Colorado" (Taste of Home (Feb/Mar 2013))

Nutritional Facts per serving: 1-1/3 cups equals 281 calories, 3 g fat (trace saturated fat), 0 cholesterol, 796 mg sodium, 56 g carbohydrate, 9 g fiber, 11 g protein.

Ingredients

• 1 tablespoon canola oil
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1 celery rib, chopped
• 3 garlic cloves, minced
• 2 cups water
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon fennel seed, crushed
• 1 cup uncooked long grain rice
• 1 can (16 ounces) butter beans, rinsed and drained
• 1 can (16 ounces) red beans, rinsed and drained

Details

Servings 6
Preparation time 10mins
Cooking time 40mins
Adapted from tasteofhome.com

Preparation

Step 1

1. In a Dutch oven, heat oil over medium-high heat. Add the green pepper, onion and celery; cook and stir until tender. Add garlic; cook 1 minute longer.

2. Add the water, tomatoes, tomato sauce and seasonings. Bring to a boil; stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in beans; heat through.