Vegetable Jambalaya

Vegetable Jambalaya

wtorek, 18 lutego 2014

Vegetable Jambalaya

Time: 45 mins

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion, coarsely chopped
• 1 medium green pepper, coarsely chopped
• 2 garlic cloves, finely chopped
• 1 cup uncooked long grain rice
• 1 (14 1/2 ounce) can vegetable broth
• 1 cup frozen whole kernel corn
• 2 tablespoons Worcestershire sauce
• 1/8 teaspoon ground red pepper
• 1 (15 ounce) can black-eyed peas, rinsed and drained
• 1 (14 1/2 ounce) can stewed tomatoes, undrained

Directions

• 1 Heat oil in 10-inch skillet over medium high heat.
• 2 Cook onion, bell pepper and garlic in oil 2 to 5 minutes, stirring occasionally, until vegetables are crisp tender.
• 3 Stir in rice and cook 2 to 3 minutes, stirring occasionally, until rice is light golden brown.
• 4 Stir in broth, heat to boiling.
• 5 Reduce heat to low, cover and simmer 15 minutes.
• 6 Stir in remaining ingredients.
• 7 Cover and simmer 5 to 10 minutes or until vegetables and rice are tender.