- Vegetable Jambalaya.jpg (42.48 KiB) Viewed 537 times
Preparation Time: 10 minutes
Cooking time: 30 minutes
Serves: 6
If served as six portions, provides 281 cals, 3g fat (of which 0g saturates), 6g sugar and 0.8g salt per portion.
Ingredients
- 1 tbsp canola oil
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 1 celery rib, chopped
- 3 garlic cloves, minced
- 2 cups water
- 1 can (14½oz) diced tomatoes, undrained
- 1 can (8oz) tomato sauce
- ½ tsp Italian seasoning
- ¼ tsp salt
- ¼ tsp crushed red pepper flakes
- ⅛ tsp fennel seed, crushed
- 1 cup uncooked long grain rice
- 1 can (16oz) butter beans, rinsed and drained
- 1 can (16oz) red beans, rinsed and drained
Method
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. Serve.
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