Vegetarian Jambalaya
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow 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 |
*
|
| 1 | cup |
stock
veg, chick, or beef |
|
| 1 | cup |
minute rice
|
|
| 1 | teaspoon |
garlic
|
|
| 2 | each |
bay leaves
|
*
|
| 1 | teaspoon |
basil
dried |
*
|
| 1 | teaspoon |
thyme
dried |
*
|
| 1 | teaspoon |
red hot pepper sauce
|
|
| 1 | large |
green bell peppers
|
|
| 16oz | can |
black-eyed peas
drained |
*
|
| 1 | x |
parsley leaves
or chives |
*
|
| For garnish | |||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
italian plum (roma) tomatoes
canned |
*
|
||
| 237 | ml |
stock
veg, chick, or beef |
|
| 237 | ml |
minute rice
|
|
| 5 | ml |
garlic
|
|
| 2 | each |
bay leaves
|
*
|
| 5 | ml |
basil
dried |
*
|
| 5 | ml |
thyme
dried |
*
|
| 5 | ml |
red hot pepper sauce
|
|
| 1 | large |
green bell peppers
|
|
|
black-eyed peas
drained |
*
|
||
| 1 | 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.
