Vegetarian Jumbalaya

Name: Vegetarian Jumbalaya
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 6 serving(s)
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

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Recipe by Studentchef

From a vegetarian website.

READY IN: 1hr 40mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

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.
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.

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