vegetable jambalaya for stef

[Guest guest]

this one-dish meal is good late at night. Try it with brown rice. Add okra the

last 5 minutes...

 

 

* Exported from MasterCook *

 

Vegetable Jambalaya

 

Recipe By :Betty Crocker

Serving Size : 4 Preparation Time :0:10

Categories : Soups & Stews Vegetarian

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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

14 ounces vegetable broth

1 cup frozen whole kernel corn

2 tablespoons Worcestershire sauce

1/8 teaspoon ground red pepper (cayenne)

1 1/2 cups cooked blackeyed peas -- (canned) rinsed

14 1/2 ounces stewed tomatoes -- undrained

 

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.

 

Recipe may be doubled

Make ahead and reheat.

®Reg. T.M. of General Mills, Inc.

http://www.bettycrocker.com/recipes/recipe.asp?rid=45895 photo

 

Start to Finish Time:

" 0:45 "

T(Cook):

" 0:35 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 431 Calories; 6g Fat (12.6% calories from

fat); 14g Protein; 83g Carbohydrate; 9g Dietary Fiber; 1mg Cholesterol; 764mg

Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1 Fat; 0

Other Carbohydrates.

 

Serving Ideas : Crusty Bread or cornbread

 

NOTES : Here’s classic Creole cooking, vegetarian style. Ooo-eee!

 

Nutr. Assoc. : 0 0 0 0 20107 0 0 0 2514 0 0