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Vegetable Jambalaya
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Source: Betty Crocker Recipe
Ingredients | |
1 tablespoon | vegetable oil |
1 large | onion, coarsely chopped (1 cup) |
1 medium | green bell pepper, coarsely chopped (1 cup) |
2 | garlic cloves, finely chopped |
1 cup | uncooked regular long-grain rice |
1 can (14 ounces) | vegetable broth |
1 cup | frozen whole kernel corn |
2 tablespoons | Worcestershire sauce |
1/8 teaspoon | ground red pepper, (cayenne) |
1 can (15 to 16 ounces) | black-eyed peas, rinsed and drained |
1 can (14 1/2 ounces) | stewed tomatoes, undrained |
Directions
Heat oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and garlic in oil 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
Stir in rice. Cook 2 to 3 minutes, stirring occasionally, until rice is light golden brown. Stir in broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes
Stir in remaining ingredients. Cover and simmer 5 to 10 minutes or until vegetables and rice are tender.
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