Vegetable Jambalaya

 

1

tablespoon vegetable oil

1

large onion, coarsely chopped (1 cup)

1

medium green bell pepper, coarsely chopped (1 cup)

2

garlic cloves, finely chopped

1

cup uncooked regular long-grain rice

1

can (14 ounces) vegetable broth

1

cup frozen whole kernel corn

2

tablespoons Worcestershire sauce

1/8

teaspoon ground red pepper (cayenne)

1

can (15 to 16 ounces) black-eyed peas, rinsed and drained

1

can (14 1/2 ounces) stewed tomatoes, undrained

• 1 Heat oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and garlic in oil 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
• 2 Stir in rice. Cook 2 to 3 minutes, stirring occasionally, until rice is light golden brown. Stir in broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes
• 3 Stir in remaining ingredients. Cover and simmer 5 to 10 minutes or until vegetables and rice are tender.