Vegetable Jambalaya

kbksmama's Note:

From Betty Crocker's Vegetarian Cooking. Suggests to serve with corn muffins.

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• 1 tablespoon vegetable oil
• 1 large onion, coarsely chopped
• 1 medium green pepper, coarsely chopped
• 2 garlic cloves, finely chopped
• 1 cup uncooked long grain rice
• 1 (14 1/2 ounce) can vegetable broth
• 1 cup frozen whole kernel corn
• 2 tablespoons Worcestershire sauce
• 1/8 teaspoon ground red pepper
• 1 (15 ounce) can black-eyed peas, rinsed and drained
• 1 (14 1/2 ounce) can stewed tomatoes, undrained

Directions:

1. Heat oil in 10-inch skillet over medium high heat.
2. Cook onion, bell pepper and garlic in oil 2 to 5 minutes, stirring occasionally, until vegetables are crisp tender.
3. Stir in rice and cook 2 to 3 minutes, stirring occasionally, until rice is light golden brown.
4. Stir in broth, heat to boiling.
5. Reduce heat to low, cover and simmer 15 minutes.
6. Stir in remaining ingredients.
7. Cover and simmer 5 to 10 minutes or until vegetables and rice are tender.

Reviews

[lauralie41]

I loved this and it was so quick and easy to make. Used red kidney beans in place of the black eyed peas, beef broth instead of vegetable and a couple pinches of red pepper flakes for the ground red pepper. I didnt have a lot of broth when the jambalaya was done cooking so next time I will add another can of broth. Great vegetarian meal that is inexpensive too. Thank you kbksmama for posting this recipe. Made and reviewed for Pick A Chef Spring 2009.

[*Parsley*]

Healthy and hearty! This recipe comes together very quickly and the results are quite tasty. I used brown rice and a little extra garlic. I like that it's not too watery. I think it tastes even better reheated later! Mmmmm! Thanx for posting this; I'll make it again.