Veg Jambalaya
This flavorful entree uses convenient canned beans in place of the meat—and never lets you leave hungry. —Crystal Jo 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
Text Ingredients 
