Jambalya Vegan

Shared by: Wendy

5 Points Per Serving

This is a quick and easy dish I made for dinner last night. OK, so maybe it's not "real" Cajun jambalaya (no s*us*ge or s**f**d), but it's very yummy and leaves lots of room for experimentation. I adapted this from Simply Delicious, a recipe club I used to belong to.

1 cup onions, chopped

1 cup green peppers, chopped

1/2 cup celery, finely chopped

3 cloves garlic, finely chopped

2 cups water or stock

1 15-oz. can tomatoes, undrained, chopped

1 cup rice

1 tsp. salt (opt.)

1 tsp. dried basil

1 tsp. dried thyme

1/2 tsp. chili powder

1/8 tsp. allspice

1 15oz. can kidney beans or black beans

1/2 cup frozen peas chopped

green onions, to taste

chopped fresh parsley, to taste

Place onions, green peppers, celery and garlic in a medium saucepan and saute about 5 minutes. Add the water or stock, tomatoes, rice, salt, basil, thyme, chili powder and allspice. Bring to a boil, reduce heat, cover and simmer about 20 minutes (more if you use brown rice). About 5 minutes before the rice is done, add the beans, peas and green onions. Simmer until the rice is done and peas are heated through. Top with parsley and serve.

Makes about 4 servings.

kwvegan vegan