Veg Jambalaya

Name: Veg Jambalaya
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings.
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

The flavor of jambalya comes from the spice, not the meat. You won't miss it with all these tasty beans in its place.— Crystal Bruns, Iliff, Colorado

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.

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.

Originally published as Veg Jambalaya in Taste of Home February/March 2013

Reviews

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Average Rating:

muffbear74

Jun 27, 2017

Made this for my vegetarian son-in-law and the whole family enjoyed it.
Mvivit

Jan 26, 2014

This is a quick-to-fix staple recipe using what's usually in my pantry. Did make a few changes in the spices: just didn't want more Italian flavor, so I used thyme, marjoram, and a bay leaf. I've 1.5'd and doubled this recipe, too. The last time I made it, I cooked up Polish sausage on the side, pulled out my veg-only portions, and added the sausage in. A little file powder at the end is nice, too.
Angel182009

Jun 2, 2013

This recipe was so easy to put together. My husband loves eating rice and is always asking me to make more meals with rice. This was definitely a great change compared to the typical Chinese inspired meals I make.
jmscoker

May 22, 2013

This was spicier then I expected because it was described as "mild", but I thought it had very good flavor. I used precooked rice and eliminated the water for the last portion.
bribeth

Feb 11, 2013

I made this for vegan and meat eating friends and everyone loved it. In stead of water, I used vegetable broth and it added a little more flavor. We will be using this recipe alot. For those who need meat, it would be very easy to add.
Elly Moorman

Jan 24, 2013

My husband is a vegan (no dairy, no meat, no oil, no nuts) - fixed this dish using veg. broth instead of oil, using frozen green peppers and onions (chopped) for convenience; very tasty. Added a salad and garlic bread for a great meal. Had to cook about 10-12 min. longer for liquid to be absorbed.