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.
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