Vegetarian Jambalaya
Recipe: #11124
November 13, 2013
Categories: Beans, Rice, Brown Rice, Tomato, Cajun, Sunday Dinner, Fat Free, Gluten-Free, Heart Healthy High Fiber, Kosher, Low Carbohydrate, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Canned Tomatoes, more
"A meatless version of a Louisiana staple. It is thick so thin it with water if desired. Serve with garlic bread. You can use regular brown rice, but it takes longer."
Ingredients
Nutritional
- Serving Size: 1 (436.2 g)
- Calories 244.7
- Total Fat - 1.1 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 328 mg
- Total Carbohydrate - 53.6 g
- Dietary Fiber - 9.5 g
- Sugars - 10 g
- Protein - 6.5 g
- Calcium - 188.5 mg
- Iron - 3 mg
- Vitamin C - 61.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine tomatoes, broth, rice, garlic, bay leaves, basil, thyme and hot pepper sauce in a large saucepan. Cover and bring to a boil over high heat. Lower heat to a simmer and cook until rice is done, about 15 minutes for quick cooking rice or 50 minutes for regular brown rice.
Step 2
When rice is cooked, cut green pepper into 1 inch pieces and stir into stew. Stir in black eyed peas, cover and simmer for 10 to 12 minutes, stirring once.
Step 3
Remove and discard bay leaves. Sprinkle with parsley and/or chives, if desired.
Step 4
Ladle into bowls and serve with garlic bread.
Tips
No special items needed.