Thursday, January 1, 2009

Veggie Jambalaya

From the Kitchen of Britny - mother of Owen

1 Tbsp. oil
8 oz. can tomato sauce
1 onion, chopped
1/2 tsp. dried Italian seasoning
1 green bell pepper, chopped
1/4 tsp. crushed red pepper flakes
1/2 cup celery, chopped
1/8 tsp. fennel seeds, crushed (optional)
3 garlic cloves, minced
1 cup uncooked long grain rice
2 cups water
15 oz. can butter beans, rinsed and drained
14 oz. can diced tomatoes, undrained
15 oz. can red beans, rinsed and drained

In a large skillet, heat oil over medium heat. Cook onion, bell pepper, celery and garlic in hot oil until tender, about 3-4 minutes, stirring frequently. Add water, tomatoes, tomato sauce, Italian seasoning, red pepper flakes and fennel seed. Bring to a boil and add rice. Reduce heat to low, cover and simmer for 20-25 minutes until rice is tender, stirring frequently. Add beans and cover. Simmer 5-10 minutes longer or until well heated, stirring frequently.
I like things spicy, so we always add some Tabasco to ours. We also serve it with crusty bread. Enjoy!

(Originally published in the February 2009 Newsletter)