Vegetable Jambalaya Recipe

Name: Vegetable Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 large onion, coarsely chopped; 1 medium green pepper, coarsely chopped; 2 garlic cloves, finely chopped; 1 cup uncooked long grain rice; 1 (14 1/2 ounce) can vegetable broth; 1 cup frozen whole kernel corn; 2 tablespoons Worcestershire sauce; ⅛ teaspoon ground red pepper; 1 (15 ounce) can black-eyed peas, rinsed and drained; 1 (14 1/2 ounce) can stewed tomatoes, undrained

Servings: persons

1 tablespoon vegetable oil
1 large onion, coarsely chopped
1 medium green pepper, coarsely chopped
2 garlic cloves, finely chopped
1 cup uncooked long grain rice
1 (14 1/2 ounce) can vegetable broth
1 cup frozen whole kernel corn
2 tablespoons Worcestershire sauce
⅛ teaspoon ground red pepper
1 (15 ounce) can black-eyed peas, rinsed and drained
1 (14 1/2 ounce) can stewed tomatoes, undrained

1
Heat oil in 10-inch skillet over medium high heat.
2
Cook onion, bell pepper and garlic in oil 2 to 5 minutes, stirring occasionally, until vegetables are crisp tender.
3
Stir in rice and cook 2 to 3 minutes, stirring occasionally, until rice is light golden brown.
4
Stir in broth, heat to boiling.
5
Reduce heat to low, cover and simmer 15 minutes.
6
Stir in remaining ingredients.
7
Cover and simmer 5 to 10 minutes or until vegetables and rice are tender.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 large onion, coarsely chopped, 1 medium green pepper, coarsely chopped, 2 garlic cloves, finely chopped, and more.

Yes, Vegetable Jambalaya falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Jambalaya

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