Vegetarian Jambalaya
TOTAL TIME: Prep: 15 min. Bake: 65 min.
YIELD: 6 servings.
"This make-ahead main or side dish has all the flavor and boldness of traditional jambalaya," affirms LynnMarie Frucci of LaCenter, Washington. "If there's any left over, roll it up in a flour tortilla and add your favorite topping."
Ingredients
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1 medium onion, finely chopped
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1 cup chopped celery
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1 cup chopped green pepper
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1 cup sliced fresh mushrooms
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1 teaspoon olive oil
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2 garlic cloves, minced
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3 cups chopped fresh tomatoes
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2 cups water
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1 cup uncooked long grain rice
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2 tablespoons reduced-sodium soy sauce
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1 tablespoon minced fresh parsley
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1/4 teaspoon salt
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1/4 teaspoon paprika
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1/8 teaspoon cayenne pepper
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1/8 teaspoon chili powder
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1/8 teaspoon pepper
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6 tablespoons reduced-fat sour cream
Directions
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1.
In a large nonstick skillet, saute the onion, celery, green pepper, mushrooms in oil until tender; add garlic, cook 1 minute longer. Stir in the tomatoes, water, rice, soy sauce, parsley, salt, paprika, cayenne, chili powder and pepper.
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2.
Transfer to a 2-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 65-70 minutes or until rice is tender and liquid is absorbed. Top each serving with 1 tablespoon sour cream.
Nutrition Facts
1 cup: 187 calories, 3g fat (1g saturated fat), 5mg cholesterol, 339mg sodium, 36g carbohydrate (0 sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1/2 fat.
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