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Veggie Jambalaya

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0 Comments
  • Prep Time 15 min
  • Total Time 25 min
  • Servings 16

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

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