Southwest jambalaya

Yield: 4 Servings

Measure Ingredient
1 \N Onion; cut in half, sliced, separated to form rings
1 \N Green bell pepper; chopped
1 \N Carrot; cut in half lengthwise, then sliced
1 \N 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
\N \N Several dashed Tabasco sauce
\N \N Freshly ground pepper to taste
1 \N Tchopped fresh cilantro; up to 2





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.

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