Vegetable Jambalaya

(from Lucianolinda’s recipe box)

Source: Arkansas Democrat Gazette- Susan Nicholson

Categories: casserole- one dish meals

Ingredients

  • 1 Tbsp. canola oil
  • 1 large onion, coarsely chopped
  • 1 medium green bell pepper, coarsely chopped
  • 2 cloves garlic, minced
  • 1 cup rice
  • 1 (14 oz.) can unsalted vegetable broth
  • 1 cup frozen corn
  • 2 Tbsp. less-sodium Worcestershire sauce
  • 1/8 tsp. red pepper (cayenne)
  • 1 (15 oz.) can black-eyed peas, rinsed
  • 1 (14 oz.) can stewed tomatoes, undrained

Directions

  1. Heat oil in a large skilled over medium-high. Cook onion, bell pepper and garlic 6 minutes or until vegetables are softened, stir occasionally. Stir in rice. Cook 5 minutes, stirring occasionally, until rice is light golden. Stir in broth. Bring to boil; reduce heat. Cover and simmer 15 minutes. Stir inn corn, Worcestershire sauce, cayenne pepper, black-eyed peas and tomatoes. Cover and simmer 10 minutes or until vegetables and rice are tender.

  2. makes 7 cups

Email to a friend | Print this recipe | Back