Veg Jambalaya

Need a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish? Veg Jambalaya could be an amazing recipe to try. One portion of this dish contains around 12g of protein, 3g of fat, and a total of 300 calories. For 92 cents per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe is liked by 108 foodies and cooks. It is brought to you by Taste of Home. If you have water, canned red beans, salt, and a few other ingredients on hand, you can make it. This recipe is typical of Cajun cuisine. From preparation to the plate, this recipe takes roughly 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 75%. This score is good. veg pilaf or veg pulao, how to make asian style veg pilaf, veg noodles , how to make veg noodles | easy veg noodles, and veg biryani , how to make kerala style veg biryani are very similar to this recipe.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

1 can (16 ounces) butter beans, rinsed and drained

1 can (16 ounces) red beans, rinsed and drained

1 can (8 ounces) tomato sauce

1 can (14-1/2 ounces) diced tomatoes, undrained

1 tablespoon canola oil

1 celery rib, chopped

1/8 teaspoon fennel seed, crushed

3 garlic cloves, minced

1 medium green pepper, chopped

1/2 teaspoon Italian seasoning

1 cup uncooked long grain rice

1 medium onion, chopped

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon salt

2 cups water

Equipment:

dutch oven

Cooking instruction summary:

Directions 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. 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. Yield: 6 servings. Originally published as Veg Jambalaya in Taste of Home Nutritional Facts 1-1/3 cups equals 281 calories, 3 g fat (trace saturated fat), 0 cholesterol, 796 mg sodium, 56 g carbohydrate, 9 g fiber, 11 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a Dutch oven, heat oil over medium-high heat.

2. Add the green pepper, onion and celery; cook and stir until tender.

3. Add garlic, cook 1 minute longer.

4. 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.


Nutrition Information:

Quickview
299k Calories
12g Protein
3g Total Fat
57g Carbs
15% Health Score
Limit These
Calories
299k
15%

Fat
3g
5%

  Saturated Fat
0.38g
2%

Carbohydrates
57g
19%

  Sugar
7g
8%

Cholesterol
0.0mg
0%

Sodium
843mg
37%

Get Enough Of These
Protein
12g
24%

Manganese
1mg
54%

Fiber
10g
43%

Vitamin C
27mg
33%

Copper
0.52mg
26%

Potassium
806mg
23%

Iron
4mg
22%

Phosphorus
216mg
22%

Magnesium
85mg
21%

Vitamin B6
0.41mg
20%

Folate
81µg
20%

Vitamin B1
0.23mg
15%

Selenium
9µg
14%

Vitamin K
14µg
13%

Vitamin E
1mg
13%

Vitamin B3
2mg
12%

Zinc
1mg
11%

Vitamin B2
0.17mg
10%

Vitamin B5
0.98mg
10%

Calcium
91mg
9%

Vitamin A
437IU
9%

covered percent of daily need
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Food Trivia

The tomato is technically a fruit, not a vegetable. It was also the first genetically engineered whole product and went on the market in 1994. Since then, more than 50 other genetically engineered foods have been deemed safe by the FDA.

Food Joke

A man entered his doctor's office with a cucumber up his nose, a carrot in his left ear and a banana stuck in his right ear. "Doc," he asked, "What's wrong with me?" "Simple," replied the doctor, "You aren't eating right."

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