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Veggie Jambalaya

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  • Prep Time 15 min
  • Total Time 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.

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

Directions

  • 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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
% Daily Value
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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