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Vegetable Jambalaya

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  • Prep 10 min
  • Total 45 min
  • Servings 4
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Here’s classic Creole cooking, vegetarian style. Ooo-eee!
By Betty Crocker Kitchens
Updated May 17, 2005
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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

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Fire up your jambalaya! Sprinkle it with red pepper sauce just before serving.
  • tip 2
    Where’s the ham? Add 1/2 cup diced fully cooked turkey ham with the remaining ingredients in step 3, and continue as directed.
  • tip 3
    Serve this hearty main dish with corn muffins and sliced fresh fruit.

Nutrition

420 Calories, 5 g Total Fat, 16 g Protein, 89 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
45
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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