Vegetarian Jambalaya | Reader's Digest

Vegetarian Jambalaya

You won't miss the meat in this mouthwatering dish full of fresh veggies and a flavorful mix of spices.

Quick look

  • prep 15 min    cook 65 min
  • serves 6

Ingredients

  • 1 medium onion, finely chopped
  • 1 cup chopped celery
  • 1 cup chopped green pepper
  • 1 cup sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 1 teaspoon olive or canola oil
  • 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

    How to make it  1 hour, 20 minutes


  • 1

    In a large nonstick skillet, sauté the onion, celery, green pepper, mushrooms and garlic in oil until tender.

  • 2

    Stir in the tomatoes, water, rice, soy sauce, parsley, salt, paprika, cayenne, chili powder and pepper.

  • 3

    Transfer to a 2-1/2-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350° for 65-70 minutes or until rice is tender and liquid is absorbed.

  • 4

    Top each serving with 1 tablespoon sour cream.