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Skillet Vegetable Jambalaya

Vegetarian Recipe

Don't let the list of ingredients put you off! This Skillet Vegetable Jambalaya is a snap to make in your handy skillet.

Skillet for Skillet Vegetable Jambalaya


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

Recipe Directions

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.

Nutrition Information

Recipe makes 4 servings.

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