Vegetarian Jambalaya

Loaded with hearty fillers like beans, rice and veggies, this meatless jambalaya will leave everyone at the dinner table feeling satisfied and happy!

 I love fall time for the wonderful comfort foods that I get to prepare.  When the weather cools down outside, I like to heat up the kitchen by cooking warm meals that are full of flavor and substance!  My tummy just begs to be filled with goodness and slightly heavier foods once summer has run its course.

 

So I find myself steering towards protein and vegetable-laden dishes like today’s.  In this case, the beans provide the protein and fiber.  I do love meat on occasion, but sometimes I like to omit it, and I often don’t miss it at all.

 

Enter today’s veggie jambalaya!  I ramped up the original recipe, making sure there were ample spices and flavors to make up for the lack of meat.  I must say, my family sure enjoyed it!  And we didn’t mind having leftovers for a few evenings afterwards too!

 

Adapted from Taste of Home Feb/Mar. 2013 Magazine

Makes 6-8 servings

1 Tbsp. canola oil

1 medium green pepper, chopped

1 medium red pepper, chopped

1 medium onion, chopped

2 celery ribs, chopped

4 garlic cloves, minced

2 cups water

1 can (14 1/2) fire-roasted diced tomatoes, undrained

1 can (8 oz.) tomato sauce

1/2 tsp. Italian seasoning

1/2 tsp. salt

1/2 tsp. crushed red pepper flakes

1/4 tsp. celery seed

1 cup uncooked long grain rice

1 can (16 oz.) pinto beans, rinsed and drained

1 can (16 oz.) red kidney beans, rinsed and drained

 

In a large skillet or dutch oven, heat oil over medium-high heat.  Add the green and red pepper, onion and celery; cook and stir until tender.  Add garlic, cook 1 minute longer.

 

Add the water, tomatoes, tomato sauce and seasonings.  Bring to a boil; stir in rice.  Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender.  Stir in beans; heat through.

If you’re a total meat person, feel free to add in sausage, shrimp, or chicken!

Enjoy!