Vegetarian jambalaya

Yield: 4 servings

Measure Ingredient
1 can 28oz Italian plum tomatoes
1 cup Broth(veg, chick, or beef)
1 cup Quick cooking brown rice
1 teaspoon Bottled minced garlic
2 Bay leaves
1 teaspoon Dried basil leaves
1 teaspoon Dried thyme leaves
1 teaspoon Hot pepper sauce or to taste
1 large Green bell pepper
1 can 16oz can black eyed peas
Chopped parsley or chives
For garnish

Combine tomatoes, broth, rice, garlic, bay leaves, basil, thyme and hot pepper sauce in a lage saucepan. Cover and bring to a boil over high heat.

When rice is cooking, cut green pepper into 1 inch pieces and stir into stew Reduce heat to medium, stir in black eyed peas, cover and simmer for 10 to 12 minutes, stirring once.

Remove and discard bay leaves. Sprinkle with parsley if desired.

This is a Louisiana inspired stew, rich and fairly thick. For a thinner stew, add additional broth.

Serving suggestion: Serve with garlic bread.

Source: Meatless Dishes in Twenty Minutes Typed by Dale/Gail Shipp Submitted By DALE SHIPP On 10-06-94

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