Looking for a classic dinner? Then check out this veggie jambalaya made with rice, veggies and Progresso™ red kidney beans – ready in 25 minutes.
Veggie Jambalaya
- Prep Time 15 min
- Total 25 min
- Servings 16
- Ingredients 14
Ingredients
- 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
Instructions
-
Step1In 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.
-
Step2Stir in remaining ingredients. Return to boiling; reduce heat. Cook uncovered 5 minutes or until okra is tender. Remove bay leaf before serving.
Nutrition
120
Calories
1/2g
Total Fat
5g
Protein
25g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 120
- Total Fat
- 1/2g
- 0%
- Saturated Fat
- 0g
- 0%
- Sodium
- 150mg
- 0%
- Total Carbohydrate
- 25g
- 0%
- Dietary Fiber
- 6g
- 0%
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1 Starch; 1 1/2 Vegetable; 1/2 Very Lean Meat;Carbohydrate Choice
1
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