Quick and Easy Vegetable Jambalaya

February 25, 2014

Craving Creole? This delicious and easy jambalaya recipe from Taste of Home has all the flavor you desire but without the meat! Try this low-fat, no-guilt dish for your Fat Tuesday Feast!
Vegetable Jambalaya
Courtesy of Taste of Home
Serves 6

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

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 equals 281 calories, 3 g fat (trace saturated fat), 0 cholesterol, 796 mg sodium, 56 g carbohydrate, 9 g fiber, 11 g protein.