Jambalaya

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* Exported from MasterCook *

 

Meatless Jambalaya

 

Recipe By :Pillsbury - Farmer's Market Vegetarian, August 2001, page 36

Serving Size : 5 Preparation Time :1:00

Categories : Meatless Main Dish Skillet Meals

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon oil

1/2 cup coarsely chopped onion

1/2 cup coarsely chopped green bell pepper

2 cloves garlic, minced

2 cups water

1 can (14.5-oz.) stewed tomatoes, undrained, cut

1 can (8-oz.) can tomato sauce

1/2 teaspoon dried Italian seasoning

1/4 teaspoon ground red pepper

1/8 teaspoon fennel seed, crushed

1 cup uncooked regular long-grain white rice

1 can (16-oz.) red beans, drained, rinsed

1 can (15.5-oz.) butter beans, drained, rinsed

 

Heat oil in large skillet over medium high heat until hot. Add onion,

bell pepper and garlic; cook and stir 3 to 5 minutes or until

crisp-tender.

 

Stir in water, tomatoes, tomato sauce, Italian seasoning, ground red

pepper and fennel seed. Bring to a boil. Add rice. Reduce heat to low;

cover and simmer 20 to 30 minutes or until rice is tender, stirring

occasionally.

 

Stir in beans. Cover; simmer an additional 5 to 10 minutes or until

thoroughly heated, stirring occasionally.

 

 

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Per Serving (excluding unknown items): 24 Calories; 3g Fat (98.7% calories

from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg

Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fat.

 

NOTES :

Ingredient Substitution: Kidney beans can be used in place of the

red beans.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0