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Vegetarian Jambalaya

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Submitted by audreyjosias

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

28oz
ITALIAN ITALIAN PLUM (ROMA) TOMATOES
canned *
1 237
CUP ML STOCK
veg, chick, or beef
1 237
CUP ML MINUTE RICE
1 5
TEASPOON ML GARLIC
2 2
EACH EACH BAY LEAVES *
1 5
TEASPOON ML BASIL
dried *
1 5
TEASPOON ML THYME
dried *
1 5
TEASPOON ML RED HOT PEPPER SAUCE
1 1
LARGE LARGE GREEN BELL PEPPERS
16oz
CAN BLACK-EYED PEAS
drained *
1 1
X X PARSLEY LEAVES
or chives *
For garnish

Directions

Combine tomatoes, broth, rice, garlic, bay leaves, basil, thyme and hot pepper sauce in a lage saucepan.

Cover and bring to a boil over high heat.

When rice is cooking, cut green pepper into 1 inch pieces and stir into stew Reduce heat to medium, stir in black eyed peas, cover and simmer for 10 to 12 minutes, stirring once.

Remove and discard bay leaves.

Sprinkle with parsley if desired.

This is a Louisiana inspired stew, rich and fairly thick.

For a thinner stew, add additional broth.

Serving suggestion: Serve with garlic bread.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 127g (4.5 oz)
Amount per Serving
Calories 631 4% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 222mg 9%
Total Carbohydrate 44g 44%
Dietary Fiber 30g 121%
Sugars g
Protein 41g
Vitamin A 98% Vitamin C 80%
Calcium 74% Iron 45%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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