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Jesse Garon
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Veggie Jambalaya

Of course you can add sausage to this if you want to but it is a nice option for a Meat-Free Monday!

1 tbsp canola oil
1 medium green pepper, chopped
1 medium onion, choppped
1 celery rib, chopped
3 garlic cloves, minced
2 cups water
1 can (14-1/2 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1/2 tsp Italian seasoning
1/4 tsp salt
1/4 tsp crushed red pepper flakes (1/2 tsp if you like it spicy!)
1 cup uncooked long grain rice
1 can (16 oz) butter beans, rinsed and drained
1 can (16 oz) 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.

Image:  Wikimedia Commons


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03/31/2014 10:16AM
Veggie Jambalaya
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