Vegetarian Jambalaya Recipe ๐
Description: Another stuff-in-the-cupboard original. With eight people in the house, Friday night is ‘surprise’ night. This is very good with hot sauce, cheese, or sour cream on top. A kid pleaser and very nutritious (rice and beans) too.
Keywords: Low Protein, Vegan, Low Cholesterol, Healthy, Kid Friendly, < 60 Mins, Easy, Inexpensive
Servings: 10 servings
| Cook Time | Prep Time | Total Time |
|---|---|---|
| 30 minutes | 5 minutes | 35 minutes |
Ingredients:
- 4 boil-in-the-bag rice
- 2 cups water
- 14 oz crushed tomatoes
- 2 cups tomato sauce
- 1 cup frozen corn
- 1/2 cup kidney beans
- 1 onion
- 1 garlic clove
- 1 tablespoon butter or margarine
Nutritional Information per Serving:
- Calories: 238.3
- Fat Content: 2.1g
- Saturated Fat Content: 0.9g
- Cholesterol Content: 3mg
- Sodium Content: 190.9mg
- Carbohydrate Content: 48.7g
- Fiber Content: 4.5g
- Sugar Content: 1g
- Protein Content: 6.9g
Instructions:
- Boil rice as per boxed instructions.
- Drain and set aside.
- Sweat onion in a pan.
- Add crushed tomatoes, tomato sauce, frozen corn, kidney beans, minced garlic, and butter or margarine to the pan.
- Stir well and let simmer for a few minutes.
- Add the boiled rice to the mixture.
- Return to boil and let it simmer for a few more minutes.
- Serve hot and enjoy!
This vegetarian jambalaya recipe is not only quick and easy to make but also packs a punch of flavor and nutrition. It’s perfect for a family dinner or a gathering with friends. You can customize it with your favorite toppings like hot sauce, cheese, or sour cream. Give it a try and watch it become a favorite in your household!
