RCI-VG.004.1503.001
Vegetarian Jumbalya
Vegetarian Jumbalya
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyintermediate
Ingredients
- boil-in-the-bag rice4 bags
- 2 quarts
- crushed tomatoes or tomato sauce14 ounces
- 2 cups
- (14 ounce) can kidney beans1 unitdrained and rinsed
- 1/2 unit
- 1 unit
- 1 tablespoon
- 1 unit
Method
1
Dice the onion into small pieces and mince the garlic clove.
2
Heat butter or margarine in a large pot over medium heat, then add the diced onion and cook until softened, about 3-4 minutes.
4 minutes
3
Add the minced garlic to the pot and stir constantly for about 1 minute until fragrant.
4
Pour 2 quarts of water into the pot and bring to a boil over high heat.
5
Add the 4 boil-in-the-bag rice bags to the boiling water and cook according to package instructions, approximately 10-15 minutes.
6
Stir in the crushed tomatoes or tomato sauce and the seasoning, mixing well to combine.
2 minutes
7
Add the frozen corn niblets and drained kidney beans to the pot and stir to distribute evenly.
8
Reduce heat to medium-low and simmer for 5-8 minutes until all ingredients are heated through and flavors meld together.
7 minutes
9
Taste the jambalaya and adjust seasoning as needed, then ladle into serving bowls and serve hot.