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:
covered percent of daily need
