Vegetarian Jumbalaya
From a vegetarian website.
INGREDIENTS
Nutrition- 1
- 1cup chopped celery
- 1cup chopped green pepper
- 1cup sliced fresh mushrooms
- 1teaspoon olive oil
- 2
- 3cups chopped fresh tomatoes
- 2cups water
- 1cup uncooked long grain rice
- 2tablespoons reduced sodium soy sauce
- 1tablespoon minced fresh parsley
- 1⁄4teaspoon salt
- 1⁄4teaspoon paprika
- 1⁄8teaspoon cayenne pepper
- 1⁄8teaspoon chili powder
- 1⁄8teaspoon pepper
- 6tablespoons reduced-fat sour cream
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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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