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Vegetarian Jambalaya

"This make-ahead main or side dish has all the flavor and boldness of traditional jambalaya," affirms LynnMarie Frucci of LaCenter, Washington. "If there's any left over, roll it up in a flour tortilla and add your favorite topping."
  • Total Time
    Prep: 15 min. Bake: 65 min.
  • Makes
    6 servings

Ingredients

  • 1 medium onion, finely chopped
  • 1 cup chopped celery
  • 1 cup chopped green pepper
  • 1 cup sliced fresh mushrooms
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 3 cups chopped fresh tomatoes
  • 2 cups water
  • 1 cup uncooked long grain rice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon pepper
  • 6 tablespoons reduced-fat sour cream

Directions

  • In a large nonstick skillet, saute the onion, celery, green pepper, mushrooms in oil until tender; add garlic, cook 1 minute longer. 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 cooking spray. Cover and bake at 350° for 65-70 minutes or until rice is tender and liquid is absorbed. Top each serving with 1 tablespoon sour cream.
Nutrition Facts
1 cup: 187 calories, 3g fat (1g saturated fat), 5mg cholesterol, 339mg sodium, 36g carbohydrate (0 sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1/2 fat.
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Reviews

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Average Rating:
  • raziya522
    Feb 27, 2013

    very good and tasty! add more spices and salsa next time

  • kaytmo
    Sep 27, 2010

    This was a great dinner, I added shredded cheddar cheese on top before serving.