Vegetable Jambalaya

Here’s classic Creole cooking, vegetarian style. Ooo-eee!

  • Prep Time 10 min
  • Total Time 45 min
  • Servings 4

Ingredients

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.

Expert Tips

Fire up your jambalaya! Sprinkle it with red pepper sauce just before serving.

Where’s the ham? Add 1/2 cup diced fully cooked turkey ham with the remaining ingredients in step 3, and continue as directed.

Serve this hearty main dish with corn muffins and sliced fresh fruit.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
45 ),
% Daily Value
Total Fat
5 g
5 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
0mg
0%;
Sodium
900 mg
900 %;
Total Carbohydrate
89 g
89 %
(Dietary Fiber
11 g
11 %
),
Protein
16 g
16 %
;
% Daily Value*:
Vitamin A
16%;
Vitamin C
38%;
Calcium
10%;
Iron
34%;
Exchanges:
5 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.