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Vegetable Jambalaya
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Prep Time:
10 minutes
Total Time:
45 minutes
Prepare a vegetarian twist on classic Creole cuisine. Delicious!
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:
  • In a 10-inch skillet, warm the oil over medium-high heat. Sauté the onion, bell pepper, and garlic in the oil for 3 to 5 minutes, stirring occasionally, until the vegetables are crisp-tender.
  • Add the rice and cook for 2 to 3 minutes until it turns a light golden brown color, stirring occasionally. Next, pour in the broth, bring to a boil, then lower the heat, cover, and simmer for 15 minutes.
  • Combine all the remaining ingredients into the pot, cover it, and let it simmer for 5 to 10 minutes until the vegetables and rice are tender.

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