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 .
