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Vegetarian Jambalaya

  • 50minutes
  • 314calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, C, D, P
MineralsSelenium, Copper, Natrium, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon oil

  2. 1 onion , chopped

  3. 1 green bell pepper , chopped

  4. 1/2 cup chopped celery

  5. 3 garlic cloves , minced

  6. 2 cups water

  7. 0.88 lb diced tomatoes , undrained

  8. 1/25 lb tomato sauce

  9. 1/2 teaspoon dried Italian seasoning

  10. 1/4 teaspoon crushed red pepper flakes

  11. 1/8 teaspoon fennel seed , crushed

  12. 1 cup uncooked long grain rice

  13. 0.97 lb butter beans , rinsed and drained

  14. 0.97 lb red beans, rinsed and drained

Instructions Jump to Ingredients ↑

  1. In a large skillet, heat oil over medium heat. Cook onion, green bell pepper, celery, and garlic in hot oil until tender, about 3-4 minutes, stirring frequently.

  2. Add water, tomatoes, tomato sauce, Italian seasoning, cayenne and fennel seed.

  3. Bring to a boil and add rice. Reduce heat to low, cover and simmer for 20-25 minutes until rice is tender, stirring frequently.

  4. Add beans and cover. Simmer 5-10 minutes longer or until well heated, stirring frequently.

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