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Vegetable Jambalaya

  • Prep 10 min
  • Total 45 min
  • Servings 4

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

Ingredients

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

Steps

Hide Images
  • 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

  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
45
% Daily Value
Total Fat
5 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
900 mg
Potassium
840 mg
Total Carbohydrate
89 g
Dietary Fiber
11 g
Protein
16 g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
38%
38%
Calcium
10%
10%
Iron
34%
34%
Exchanges:
5 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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