VEGETABLE JAMBALAYA

Vegetable Jambalaya image

Here's classic Creole cooking, vegetarian style. Ooo-eee!

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 11

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Ingredients

1 tablespoon vegetable oil
1 large onion, coarsely chopped (1 cup)
1 medium green bell pepper, coarsely chopped (1 cup)
2 garlic cloves, finely chopped
1 cup uncooked regular long-grain rice
1 can (14 ounces) vegetable broth
1 cup frozen whole kernel corn
2 tablespoons Worcestershire sauce
1/8 teaspoon ground red pepper (cayenne)
1 can (15 to 16 ounces) black-eyed peas, rinsed and drained
1 can (14 1/2 ounces) stewed tomatoes, undrained

Steps:

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.
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
Stir in remaining ingredients. Cover and simmer 5 to 10 minutes or until vegetables and rice are tender.

Nutrition Facts : Calories 420, Carbohydrate 89 g, Cholesterol 0 mg, Fiber 11 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 900 mg

*** Explore more Vegetable Jambalaya Recipes »

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