Recipe by Connie K
This is based on the Creole dish jambalaya. I change the type of beans I use, depending on what's on hand. You can also spice it up, as desired. Original recipe is from Pillsbury.
Top Review by Sharon123
Oooh, this was so good! With Cheesy Eggplant Pesto Stacks this made a complete vegetarian meal! I added salt and pepper to taste. Lovely with the fennel seeds. I also added some chopped zucchini and yellow squash because I have alot. Thank you so much. I'm going to take this to birthday fellowship dinner at church Sabbath!
- 1 tablespoon oil
- 1⁄2 cup coarsely chopped onion
- 1⁄2 cup coarsely copped green bell pepper
- 2 cloves garlic, minced
- 2 cups water
- 1 (14 1/2 ounce) can stewed tomatoes, undrained,cut up
- 1 (8 ounce) can tomato sauce
- 1⁄2 teaspoon dried Italian seasoning
- 1⁄4 teaspoon ground red pepper (cayenne)
- 1⁄8 teaspoon fennel seed, crushed
- 1 cup uncooked long-grain white rice
- 1 (16 ounce) can red beans, drained,rinsed
- 1 (55 1/2 ounce) can butter beans, drained,rinsed
Directions See How It's Made
- Heat oil in large skillet over medium-high heat until hot; Add onion, bell pepper and garlic; cook and stir 3 to 5 minutes or until crisp-tender.
- Stir in water, tomatoes, tomato sauce, Italian seasoning, ground red pepper and fennel seed; Bring to a boil; Add rice; Reduce heat to low; cover and simmer 20 to 30 minutes or until rice is tender, stirring occasionally.
- Stir in beans; Cover; simmer and additional 5 to 10 minutes or until thoroughly heated, stirring occasionally.