Vegetable Jambalaya

Vegetable Jambalaya

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

Prep Time

10

Minutes

Total Time

45

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Fire up your jambalaya! Sprinkle it with red pepper sauce just before serving.
Variation
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 With
Serve this hearty main dish with corn muffins and sliced fresh fruit.

Nutrition Information:

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