VEGGIE JAMBALAYA

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Veggie Jambalaya image

Looking for a classic dinner? Then check out this veggie jambalaya made with rice, veggies and Progresso™ red kidney beans - ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 16

Number Of Ingredients 14

4 cups water
2 1/2 cups chopped tomatoes (about 2 large)
1 1/2 cups chopped green bell peppers (about 2 small)
1 cup chopped onion (1 large)
1 teaspoon Italian seasoning
1 teaspoon chili powder
1 teaspoon red pepper sauce
3/4 teaspoon salt
3 cloves garlic, finely chopped
1 dried bay leaf
2 cups uncooked instant rice
3 cans (8 oz each) no-salt-added tomato sauce
2 cans (15 oz each) Progresso™ red kidney beans, undrained
1 bag (16 oz) frozen sliced okra, thawed

Steps:

  • In 5- to 6-quart Dutch oven, stir together water, tomatoes, bell peppers, onion, Italian seasoning, chili powder, red pepper sauce, salt, garlic and bay leaf. Heat to boiling; reduce heat. Cook uncovered 5 minutes.
  • Stir in remaining ingredients. Return to boiling; reduce heat. Cook uncovered 5 minutes or until okra is tender. Remove bay leaf before serving.

Nutrition Facts : Calories 120, Carbohydrate 25 g, Fiber 6 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 150 mg

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