Vegetarian Jambalaya
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“Another stuff-in-the-cupboard original. With eight people in the house, Friday night is 'surprise' night. This is very good with hot sauce, cheese, or sour cream on top. A kid pleaser and very nutritious (rice and beans) too.”
Vegetarian Jambalaya
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Chef's Note
“Another stuff-in-the-cupboard original. With eight people in the house, Friday night is 'surprise' night. This is very good with hot sauce, cheese, or sour cream on top. A kid pleaser and very nutritious (rice and beans) too.”
READY IN:35mins |
SERVES:10 |
UNITS:US |
|
Ingredients Nutrition
- 4 (3 1/2 ounce) bags boil-in-the-bag rice
- 2 quarts water
- 14 ounces crushed tomatoes or 14 ounces tomato sauce
- 2 cups frozen corn (Niblets)
- 1 (14 ounce) can kidney beans, drained and rinsed
- 1⁄2 onion
- crushed garlic
- 1 tablespoon butter or 1 tablespoon margarine
- seasoning
Directions
- Boil rice as per boxed instructions.
- Drain and set aside.
- Sweat onion in pan.
- Add remaining ingredients.
- Add rice.
- Return to boil.
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Vegetarian Jambalaya