Vegetable Jambalaya

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Vegetable Jambalaya

This rice dish is gargantuan whilst you crave Creole however haven’t got chicken or sausage on hand.
— Crystal Bruns, Iliff, Colorado
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  • 1 tablespoon canola oil
  • 1 medium inexperienced pepper, chopped
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 3 garlic cloves, minced
  • 2 cup water
  • 1 14.5-ounce can diced tomatoes, undrained
  • 1 8-ounce can tomato sauce
  • 1/2 teaspoon italian seasoining
  • 1/4 teaspoon salt
  • 1/4 teaspoon overwhelmed crimson pepper falkes
  • 1/8 teaspoon overwhelmed fennel seed
  • 1 cup uncooked prolonged grain rice
  • 1 16-ounce can butter beans, rinsed and drained
  • 1 16-ounce can crimson beans, rinsed and drained
  1. In a Dutch oven, heat oil over medium-excessive heat. Add the inexperienced pepper, onion and celery; cook dinner and trudge till gentle. Add garlic, cook dinner 1 minute longer.
  2. Add the water, tomatoes, tomato sauce and seasonings. Remark to a boil; trudge in rice. Decrease heat; duvet and simmer for 15-18 minutes or till liquid is absorbed and rice is gentle. Lunge in beans; heat via.

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