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Veggie Jambalaya

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  • Prep 15 min
  • Total 25 min
  • Servings 16
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Looking for a classic dinner? Then check out this veggie jambalaya made with rice, veggies and Progresso™ red kidney beans – ready in 25 minutes.
By Betty Crocker Kitchens
Updated Mar 10, 2014
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Ingredients

  • 4 cups water
  • 2 1/2 cups chopped tomatoes (about 2 large)
  • 1 1/2 cups chopped green bell peppers (about 2 small)
  • 1 cup chopped onion (1 large)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon chili powder
  • 1 teaspoon red pepper sauce
  • 3/4 teaspoon salt
  • 3 cloves garlic, finely chopped
  • 1 dried bay leaf
  • 2 cups uncooked instant rice
  • 3 cans (8 oz each) no-salt-added tomato sauce
  • 2 cans (15 oz each) Progresso™ red kidney beans, undrained
  • 1 bag (16 oz) frozen sliced okra, thawed

Steps

  • 1
    In 5- to 6-quart Dutch oven, stir together water, tomatoes, bell peppers, onion, Italian seasoning, chili powder, red pepper sauce, salt, garlic and bay leaf. Heat to boiling; reduce heat. Cook uncovered 5 minutes.
  • 2
    Stir in remaining ingredients. Return to boiling; reduce heat. Cook uncovered 5 minutes or until okra is tender. Remove bay leaf before serving.

Nutrition

120 Calories, 1/2g Total Fat, 5g Protein, 25g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Total Fat
1/2g
0%
Saturated Fat
0g
0%
Sodium
150mg
0%
Total Carbohydrate
25g
0%
Dietary Fiber
6g
0%
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 1/2 Vegetable; 1/2 Very Lean Meat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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