Vegetable Jambalaya

Name: Vegetable Jambalaya
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Creole, Cajun
Ingredients: 425 grams can black-eyed peas, rinsed and drained; 411 grams can stewed tomatoes, undrained; 237 milliliters frozen whole kernel corn; 2 garlic cloves, finely chopped; 237 milliliters medium green bell pepper, coarsely chopped; 0 teaspoons ground red pepper (cayenne); 237 milliliters large onion, coarsely chopped; 237 milliliters uncooked regular long-grain rice; 397 grams can vegetable broth; 1 Tbsp vegetable oil; 2 Tbsps Worcestershire sauce

The recipe Vegetable Jambalaya could satisfy your Creole craving in about 45 minutes. This recipe serves 4. This recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains about 15g of protein, 5g of fat, and a total of 425 calories. It works well as an affordable main course. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up garlic cloves, canned tomatoes, onion, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

Heat oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and garlic in oil 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.

Ingredients you will need

Bell Pepper