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Vegetable Jambalaya

Ruben's picture
Here’s classic Creole cooking, vegetarian style.
Ingredients
  Vegetable oil 1 Tablespoon
  Onion 1 Cup (16 tbs), chopped
  Green bell pepper 1 Cup (16 tbs), chopped
  Garlic 2 Clove (10 gm), finely chopped
  Uncooked long grain rice 1 Cup (16 tbs)
  Vegetable broth 14 Ounce
  Frozen kernel corn 1 Cup (16 tbs)
  Worcestershire sauce 2 Tablespoon
  Red cayenne pepper 1⁄8 Teaspoon (Cayenne)
  Black-eyed peas 16 Ounce (Drained, Rinsed)
  Stewed tomatoes 14 1⁄2 Ounce (Undrained)
Directions

1. Heat oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and garlic in oil 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
2. Stir in rice. Cook 2 to 3 minutes, stirring occasionally, until rice is light golden brown. Stir in broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes
3. Stir in remaining ingredients. Cover and simmer 5 to 10 minutes or until vegetables and rice are tender.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Feel: 
Rich
Method: 
Stir Fried
Interest: 
Holiday, Party
Ingredient: 
Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
4

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