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Vegetable Jambalaya

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

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 (31) 14 Reviews
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  • Prep Time 10 min
  • Total Time 45 min
  • Servings 4

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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

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.

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View Full Nutrition Information

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.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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