Total Time
Prep 15 mins
Cook 45 mins

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.

Ingredients Nutrition


  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.
Most Helpful

5 5

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!