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Vegetarian Jambalaya

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

15 min

Ready

30 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
28oz Italian italian plum (roma) tomatoes
canned
* Camera
1 cup stock
veg, chick, or beef
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1 cup minute rice
1 teaspoon garlic
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2 each bay leaves
* Camera
1 teaspoon basil
dried
* Camera
1 teaspoon thyme
dried
* Camera
1 teaspoon red hot pepper sauce
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1 large green bell peppers
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16oz can black-eyed peas
drained
* Camera
1 x parsley leaves
or chives
* Camera
For garnish

Ingredients

Amount Measure Ingredient Features
italian plum (roma) tomatoes
canned
* Camera
237 ml stock
veg, chick, or beef
Camera
237 ml minute rice
5 ml garlic
Camera
2 each bay leaves
* Camera
5 ml basil
dried
* Camera
5 ml thyme
dried
* Camera
5 ml red hot pepper sauce
Camera
1 large green bell peppers
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black-eyed peas
drained
* Camera
1 x parsley leaves
or chives
* Camera
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 6314% 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?
 
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