Southwest jambalaya
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion; cut in half, sliced, separated to form rings | |
| 1 | Green bell pepper; chopped | |
| 1 | Carrot; cut in half lengthwise, then sliced | |
| 1 | Clove garlic; crushed | |
| ½ | cup | Water |
| 1 | bunch | Green onions; cut into 1\" pieces |
| 1½ | cup | Sliced napa cabbage |
| 1 | tablespoon | Low sodium soy sauce |
| 1 | teaspoon | Chili powder |
| 1 | teaspoon | Dried basil |
| 2 | cups | Chopped plum tomatoes with no salt added |
| 2 | cups | Packed chopped fresh spinach |
| 2 | cans | (15 oz.) black beans; drained, rinsed |
| ½ | cup | Salsa |
| Several dashed Tabasco sauce | ||
| Freshly ground pepper to taste | ||
| 1 | Tchopped fresh cilantro; up to 2 | |
Directions
PART A
PART B
PART C
PART D
Saute 4-5 minutes.
Add, cook 10 minutes, stirring occasionally.
Stir in, cook for 5 minutes.
Stir in just before serving: part D.
Serve in a bowl or over baked potatoes or rolled up in a tortilla Posted to fatfree digest by Rob Rutter and Andra Rutter-Frijters <therutterfam@...> on Apr 15, 1999, converted by MM_Buster v2.0l.