Vegetable Jambalaya

Prep : 10 minutes   Cook : 30 minutes     makes 6 servings

1             tablespoon canola oil
1             medium green pepper , chopped
1             mediun onion , chopped
1             celery rib , chopped
3             garlic cloves , minced
2             cups water
1             can ( 14-1/2 ounces) diced tomatoes  , undrained
1             cup (8 ounces) tomato sauce
1/2          teaspoon Italian seasoning
1/4          teaspoon salt
1/4          teaspoon crushed red pepper  flakes
1/8          teaspoon fennel seed , crushed
1             cup uncooked long grain rice
1             can (16 ounces) butter beans  , rinsed and drained
1             can (16 ounces) red beans , rinsed and drained

1 .      In a Dutch oven , heat oil over  medium-high heat . Add the green pepper  ; onion  and celery ; cook and stir until tender .
2 .      Add the water , tomatoes  , tomato sauce  and seasonings . Bring  to a boil ; stir in rice  . Reduce heat ; cover  and simmer  for 15 to 20 minutes  or until liquid is absorbed  and rice is tender . Stir in beans and heat through .

This jambalaya is ideal for vegetarians  or for days  when you crave some New Orleans  flavor  but don't have chicken or sausage on hand .

TIP : This is a mild version of jambalaya  for a Cajun dinner . But if you like more kick  , add some hot sauce .