VEGAN--Skillet Vegetable Jambalaya

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* Exported from MasterCook *

 

Skillet Vegetable Jambalaya

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Beans & Legumes Rice

Vegan

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon vegetable oil

1 large onion -- coarsely chopped

1 medium green bell pepper -- coarsely chopped

2 cloves garlic -- minced

1 cup uncooked long-grain white rice

1 14.5 oz. can vegetable broth

1 cup corn kernels

2 tablespoons vegetarian Worcestershire sauce

1/8 teaspoon ground red pepper

1 15-16 oz can black-eyed peas -- rinsed & drained

1 14.4 oz. can stewed tomatoes -- undrained

 

Heat oil in a 10-inch skillet over medium high heat. Cook onion, bell

pepper, and garlic in oil 3-5 minutes, stirring occasionally until vegetables

are crisp-tender.

Stir in rice. Cook 2-3 minutes, stirring occasionally, until rice is a

light golden brown. Stir in broth. Heat to boiling, reduce heat to low, and

cover and simmer 15 minutes.

Stir in remaining ingredients. Cover and simmer 5-10 more minutes or until

vegetables and rice and tender.

 

 

 

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Per serving: 499 Calories (kcal); 6g Total Fat; (10% calories from fat); 29g

Protein; 88g Carbohydrate; 1mg Cholesterol; 444mg Sodium

Food Exchanges: 5 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0