- This topic has 1 reply, 2 voices, and was last updated June 8, 2014 at 9:01 pm by .
- Posts
Veggie Jambalaya
1 tbs oil
1 onion, chopped
1 green bell pepper, chopped
1/2 cup chopped celery
3 garlic cloves, minced
2 cups water
14-oz can diced tomatoes, un-drained
8-oz can tomato sauce
1/2 tsp dried Italian seasoning
1/4 tsp crushed red pepper flakes
1/8 tsp fennel seeds, crushed
1 cup uncooked long grain rice
15-oz can butter beans, rinsed and drained
15-oz can red beans, rinsed and drained
In a large skillet, heat oil over medium heat. Sauté onion, green bell pepper, celery, and garlic in hot oil until tender, about 3-4 minutes, stirring frequently. Add water, tomatoes, tomato sauce, Italian seasoning, red pepper flakes, and fennel seed.
Bring to a boil and add rice. Reduce heat to low, cover and simmer for 20-25 minutes until rice is tender, stirring frequently.
Add beans and cover. Simmer 5-10 minutes longer or until well heated, stirring frequently. Serve!
To freeze the leftovers, cool casserole in refrigerator and ladle into plastic freezer containers. Seal and freeze. To reheat, place frozen jambalaya in saucepan and heat over very low heat, breaking up and stirring frequently, until hot. 8 servings
- You must be logged in to reply to this topic.