Quick and Easy Vegetable Jambalaya
By: Sheri Wetherell
Published: February 25, 2014

Craving Creole? This delicious and easy jambalaya recipe from Taste of Home has all the flavor you desire but without the meat! Try this low-fat, no-guilt dish for your Fat Tuesday Feast!
	 
Vegetable Jambalaya
	Courtesy of Taste of Home
	Serves 6
	1 tablespoon canola oil 
	1 medium green pepper, chopped 
	1 medium onion, chopped 
	1 celery rib, chopped 
	3 garlic cloves, minced 
	2 cups water 
	1 can (14-1/2 ounces) diced tomatoes, undrained 
	1 can (8 ounces) tomato sauce
	 1/2 teaspoon Italian seasoning 
	1/4 teaspoon salt
	 1/4 teaspoon crushed red pepper flakes 
	1/8 teaspoon fennel seed, crushed 
	1 cup uncooked long grain rice 
	1 can (16 ounces) butter beans, rinsed and drained 
	1 can (16 ounces) red beans, rinsed and drained
	In a Dutch oven, heat oil over medium-high heat. Add the green pepper, onion and celery; cook and stir until tender. Add garlic, cook 1 minute longer.  
Add the water, tomatoes, tomato sauce and seasonings. Bring to a boil; stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender.
Stir in beans; heat through.
 Nutrition Facts: 
	1-1/3 cups equals 281 calories, 3 g fat (trace saturated fat), 0 cholesterol, 796 mg sodium, 56 g carbohydrate, 9 g fiber, 11 g protein.