Meatless Jambalaya

Connie K's Note:

This is based on the Creole dish jambalaya. I change the type of beans I use, depending on what's on hand. You can also spice it up, as desired. Original recipe is from Pillsbury.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 5

• 1 tablespoon oil
• ½ cup coarsely chopped onion
• ½ cup coarsely copped green bell pepper
• 2 cloves garlic , minced
• 2 cups water
• 1 (14 ½ ounce) can stewed tomatoes , undrained,cut up
• 1 (8 ounce) can tomato sauce
• ½ teaspoon dried Italian seasoning
• ¼ teaspoon ground red pepper (cayenne)
• 1⁄8; teaspoon fennel seed , crushed
• 1 cup uncooked long-grain white rice
• 1 (16 ounce) can red beans , drained,rinsed
• 1 (55 ½ ounce) can butter beans , drained,rinsed

Directions:

1. Heat oil in large skillet over medium-high heat until hot; Add onion, bell pepper and garlic; cook and stir 3 to 5 minutes or until crisp-tender.
2. Stir in water, tomatoes, tomato sauce, Italian seasoning, ground red pepper and fennel seed; Bring to a boil; Add rice; Reduce heat to low; cover and simmer 20 to 30 minutes or until rice is tender, stirring occasionally.
3. Stir in beans; Cover; simmer and additional 5 to 10 minutes or until thoroughly heated, stirring occasionally.

Reviews

[Sharon123]

Oooh, this was so good! With Cheesy Eggplant Pesto Stacks this made a complete vegetarian meal! I added salt and pepper to taste. Lovely with the fennel seeds. I also added some chopped zucchini and yellow squash because I have alot. Thank you so much. I'm going to take this to birthday fellowship dinner at church Sabbath!