Vegan Jambalaya
TOTAL TIME: Prep: 10 min. Cook: 30 min.
YIELD: 6 servings.
This flavorful entree won’t leave you hungry since it uses convenient canned beans in place of meat. —Crystal Jo Bruns, Iliff, Colorado
Ingredients
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1 tablespoon canola oil
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1 medium green pepper, chopped
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1 medium onion, chopped
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1 celery rib, chopped
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3 garlic cloves, minced
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2 cups water
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 can (8 ounces) tomato sauce
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1/2 teaspoon Italian seasoning
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1/4 teaspoon salt
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1/4 teaspoon crushed red pepper flakes
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1/8 teaspoon fennel seed, crushed
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1 cup uncooked long grain rice
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1 can (16 ounces) butter beans, rinsed and drained
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1 can (16 ounces) red beans, rinsed and drained
Directions
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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.
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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.
Nutrition Facts
1-1/3 cups: 281 calories, 3g fat (0 saturated fat), 0 cholesterol, 796mg sodium, 56g carbohydrate (6g sugars, 9g fiber), 11g protein.
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