Recipe – Veg Jambalaya

1 Tbsp. canola oil

1 medium green pepper, chopped

1 medium onion, chopped

1 celery rib, chopped

3 garlic cloves, minced

2 cups water

1 can (8 ounces) tomato sauce

½ tsp. Italian seasoning

¼ tsp. salt

¼ tsp. crushed red pepper flakes

1/8 tsp. fennel seed, crushed

1 cup uncooked long grain rice

1 can (14 ½ ounces) diced tomatoes, undrained

1 can (17 ounces) butter beans, rinsed and drained

1 can (16 ounces) red beans, rinsed and drained

In a Dutch oven, heat oil over medium-high heat. Add the green pepper, onion and celery; cook and stir until tender. Add garlic, cook 1 minute longer. Add the water, tomatoes, tomato sauce and seasonings. Bring to a boil; stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in beans; heat through. Yield: 6 servings; 1 1/3 cups equals 281 calories, 3 g fat (trace saturated fat), 0 cholesterol, 796 mg sodium, 56 g carbohydrate, 9 g fiber, 11 g protein. Taste of home, February/March 2013.