Skillet Vegetable Jambalaya
Don't let the list of ingredients put you off! This Skillet Vegetable Jambalaya is a snap to make in your handy skillet.
1 tablespoon vegetable oil
1 large onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
2 cloves garlic, minced
1 cup uncooked long-grain white rice
1 14.5-oz can vegetable broth
1 cup corn kernels
2 tablespoons Worcestershire Sauce
1/8 teaspoon ground red pepper
1 15 to 16 oz can black eyed peas, rinsed and drained
1 14.4 oz can stewed tomatoes, undrained
Heat oil in a 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. Stir in rice.
Cook 2 to 3 minutes, stirring occasionally, until rice is a light golden brown. Stir in broth.
Heat to boiling, reduce heat to low, and cover and simmer 15 minutes. Stir in remaining ingredients.
Cover and simmer 5 to 10 more minutes or until vegetables and rice and tender.
Recipe makes 4 servings.