Vegetarian Jumbalaya

From a vegetarian website.

• Ready In: 1 hr 40 mins
• Serves: 6

Ingredients

• 1  medium onion, finely chopped
• 1  cup  chopped celery
• 1  cup  chopped green pepper
• 1  cup  sliced fresh mushrooms
• 1  teaspoon olive oil
• 2  garlic cloves, minced
• 3  cups  chopped fresh tomatoes
• 2  cups water
• 1  cup  uncooked long grain rice
• 2  tablespoons reduced sodium soy sauce
• 1  tablespoon  minced fresh parsley
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon paprika
• 1⁄8 teaspoon cayenne pepper
• 1⁄8 teaspoon chili powder
• 1⁄8 teaspoon pepper
• 6  tablespoons reduced-fat sour cream

Directions

1. In a large nonstick skillet, saute the onion, celery, green pepper, mushrooms in oil until tender; add garlic, cook 1 minute longer. Stir in the tomatoes, water, rice, soy sauce, parsley, salt, paprika, cayenne, chili powder and pepper.to a 2-1/2-qt. baking dish coated with cooking spray.
2. Cover and bake at 350° for 65-70 minutes or until rice is tender and liquid is absorbed. Top each serving with 1 tablespoon sour cream.