Vegetable Jambalaya

Vegetable Jambalaya
Staff Writer
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

For more recipes, visit Taste of Home

6
Servings
192
Calories Per Serving
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. \

Nutritional Facts

Total Fat
6g
9%
Sugar
1g
1%
Saturated Fat
1g
4%
Carbohydrate, by difference
30g
23%
Protein
6g
13%
Vitamin A, RAE
87µg
12%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
108mg
11%
Choline, total
26mg
6%
Fiber, total dietary
3g
12%
Folate, total
57µg
14%
Iron, Fe
7mg
39%
Magnesium, Mg
101mg
32%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
238mg
34%
Selenium, Se
10µg
18%
Sodium, Na
37mg
2%
Water
60g
2%
Zinc, Zn
1mg
13%

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.