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Veg Jambalaya

 Veg Jambalaya
This rice dish is great when you crave Creole but don’t have chicken or sausage on hand. — Crystal Bruns, Iliff, Colorado
6 ServingsPrep: 10 min. Cook: 30 min.

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

Directions

  • 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.
  • 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. Yield: 6 servings.

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Veg Jambalaya (continued)

Nutritional Facts: 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.