Here’s classic Creole cooking, vegetarian style. Ooo-eee!
Vegetable Jambalaya
- Prep Time 10 min
- Total 45 min
- Servings 4
- Ingredients 11
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
Instructions
-
Step1Heat 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.
-
Step2Stir 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
-
Step3Stir in remaining ingredients. Cover and simmer 5 to 10 minutes or until vegetables and rice are tender.
Nutrition
420
Calories
5 g
Total Fat
16 g
Protein
89 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 420
- Calories from Fat
- 45
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Cholesterol
- 0mg
- Sodium
- 900 mg
- Potassium
- 840 mg
- Total Carbohydrate
- 89 g
- Dietary Fiber
- 11 g
- Protein
- 16 g
% Daily Value*:
- Vitamin A
- 16%
- 16%
- Vitamin C
- 38%
- 38%
- Calcium
- 10%
- 10%
- Iron
- 34%
- 34%
Exchanges:
5 Starch; 2 Vegetable;Tips from the Betty Crocker Kitchens
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