Recipes

Vegetable Jambalaya

Taste of Home|

Vegetable Jambalaya
4 (1 ratings)
Fill 202 Print
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
Servings
6
Ingredients
  • 1 tablespoon canola oil
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 3 garlic cloves, minced
  • 2 cup 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
  1. 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.
  2. 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. \
 
Recommended