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Ingredients
| onions: 1 (finely chopped) |
| celery (chopped): 1 cup |
| green bell pepper (chopped): 1 cup |
| white mushrooms (sliced): 1 cup |
| garlic: 2 cloves (minced) |
| olive oil: 1 tsp |
| red tomatoes (chopped): 3 cups |
| water: 2 cups |
| long grain rice: 1 cup |
| low sodium soy sauce: 2 Tbl |
| parsley: 1 Tbl (minced) |
| salt: 1/4 tsp |
| paprika: 1/4 tsp |
| cayenne pepper: 1/8 tsp |
| chili powder: 1/8 tsp |
| black pepper: 1/8 tsp |
| light sour cream: 6 Tbl |
Vegetarian Jambalaya
Credit: AllRecipes
User rating:
"'This make-ahead main or side dish has all the flavor and boldness of traditional jambalaya,' affirms LynnMarie Frucci of Pullman, Washington. 'If there's any left over, roll it up in a flour tortilla and add your favorite topping.'"
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Prep Time
15 min -
Cook Time
65 min -
Servings
6 serving(s)
Tags
Directions
- In a large nonstick skillet, saute the onion, celery, green pepper, mushrooms and garlic in oil until tender. Stir in the tomatoes, water, rice, soy sauce, parsley, salt, paprika, cayenne, chili powder and pepper.
- Transfer to a 2-1/2-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees F for 65-70 minutes or until rice is tender and liquid is absorbed. Top each serving with 1 tablespoon sour cream.