Vegetable Jambalaya

Staff Writer
Vegetable Jambalaya
Taste of Home

This rice dish is great when you crave Creole but don't have chicken or sausage on hand.

— Crystal Bruns, Iliff, Colorado

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6
Servings
Deliver Ingredients

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 14.5-ounce can diced tomatoes, undrained
  • 1 8-ounce can tomato sauce
  • 1/2 Teaspoon Italian seasoining
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon crushed red pepper falkes
  • 1/8 Teaspoon crushed fennel seed
  • 1 Cup uncooked long grain rice
  • 1 16-ounce can butter beans, rinsed and drained
  • 1 16-ounce can 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. \

Vegetable Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Vegetable Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

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