Trevor's Kitchen

Veg Jambalaya

Ingredients:

1 tablespoon canola oil
1 medium green pepper, chopped
1 medium onion, chopped
1 celery rib, chopped
3 garlic cloves, minced
2 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon fennel seed, crushed
1 cup uncooked long grain rice
1 can (16 ounces) butter beans, rinsed and drained
1 can (16 ounces) red beans, rinsed and drained

About the Recipe

The flavor of jambalya comes from the spice, not the meat.

You won’t miss it with all these tasty beans in its place.

Crystal Bruns, Iliff, Colorado

Nutritional Info

Getting it done:

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.

Ingredients:

Getting it done:

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.