1 rating

Vegetable Jambalaya


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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  • 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


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. \