Vegetarian Jambalaya

[quicklook-recipe prep_time=”15 min” cook_time=”65 min” serves=”6″ details=”” ] [ingredients-list title=”Ingredients” serving_size=””] [ingredients-left] 1 medium onion, finely chopped 1 cup chopped

[quicklook-recipe prep_time=”15 min” cook_time=”65 min” serves=”6″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”1 hour, 20 minutes”]
[step-item number=”1″ image_url=”” title=”” ]In a large nonstick skillet, sauté the onion, celery, green pepper, mushrooms and garlic in oil until tender.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Stir in the tomatoes, water, rice, soy sauce, parsley, salt, paprika, cayenne, chili powder and pepper.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Top each serving with 1 tablespoon sour cream.[/step-item]

[/step-list-wrapper]

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Originally Published in Reader's Digest