Jambalaya is normally a traditional Louisiana rice dish which contains a variety of meat. Try this vegetarian version for a healthful alternative.
2 teaspoons oil
1 medium onion, chopped
2 bell peppers, 1 red, 1 green, chopped
2 cloves garlic, minced
2 cups water
1 can (14.5 oz.) stewed tomatoes with liquid
1 15-oz. can tomato sauce
1/2 teaspoon dried Italian seasoning
1/4 teaspoon cayenne pepper
1-1/2 cups uncooked rice
2 to 3 15.5-oz. cans various beans of your choice, drained and rinsed, ie: garbanzos, black beans, kidney beans
Heat oil in large skillet or pot w/ lid over medium-high heat. Add veggies and garlic, cook and stir 2 to 3 minutes, or until crisp tender.
Stir in water, tomatoes, tomato sauce , and spices. Bring to boil; add rice. Reduce heat to low; cover and simmer (about 45-50 minutes for brown rice, about 25 to 35 minutes for white rice) until rice is tender and liquid is absorbed.
Stir occasionally during cooking time.
Gently stir in beans. Simmer another 5 minutes or so, until thoroughly heated.
This makes a good quantity for a large family. The results are pretty moist. If you prefer it drier, you may want to add more rice or less liquid.