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Veggie Jambalaya

  • 40minutes

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Source: busycooks.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Tbsp. 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. 14 oz. can diced tomatoes, undrained

  8. 8 oz. can tomato sauce

  9. 1/2 tsp. dried Italian seasoning

  10. 1/4 tsp. crushed red pepper flakes

  11. 1/8 tsp. fennel seeds, crushed

  12. 1 cup uncooked long grain rice

  13. 15 oz. can butter beans, rinsed and drained

  14. 15 oz. can 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. Add water, tomatoes, tomato sauce, Italian seasoning, red pepper flakes, and fennel seed.

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

  3. Add beans and cover. Simmer 5-10 minutes longer or until well heated, stirring frequently. To freeze, cool casserole in refrigerator and ladle into plastic freezer containers. Seal and freeze. To reheat, place frozen jambalaya in saucepan and heat over very low heat, breaking up and stirring frequently, until hot. Serves 6-8 Calories: 340 Fat: 4 grams Sodium: 770 mg Vitamin C: 30%

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