Vegetarian Jambalaya

Vegetarian Jambalaya

"'This make-ahead main or side dish has all the flavor and boldness of traditional jambalaya,' affirms LynnMarie Frucci of Pullman, Washington. 'If there's any left over, roll it up in a flour tortilla and add your favorite topping.'"
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Ingredients

1 h 20 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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Directions

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  1. In a large nonstick skillet, saute the onion, celery, green pepper, mushrooms and garlic in oil until tender. Stir in the tomatoes, water, rice, soy sauce, parsley, salt, paprika, cayenne, chili powder and pepper.
  2. Transfer to a 2-1/2-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees F for 65-70 minutes or until rice is tender and liquid is absorbed. Top each serving with 1 tablespoon sour cream.

Footnotes

  • Nutritional Analysis: One serving (1 cup) equals 187 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 339 mg sodium, 36 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1/2 fat.

Reviews

Read all reviews 40
  1. 60 Ratings

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Most helpful positive review

This dish was excellent and is one I will be repeating often. The only things I did differently was to double the qty. of garlic, cayenne, and chili pepper. My family loved this dish!

Most helpful critical review

We didn't really like this. Even with the spices doubled, we thought it was too bland.

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This dish was excellent and is one I will be repeating often. The only things I did differently was to double the qty. of garlic, cayenne, and chili pepper. My family loved this dish!

I made a few adjustments when I made this.... I used partially cooked instant brown rice instead of white and reduced the oven time to about 15 min. I find good quality canned tomatoes are ofte...

lovely recipe the only thing that i changed was how much water i made it for 2 and had one cup of rice to 1 1/2 cups of water it was perfect. thank you

This recipe turned out great! I doubled the garlic, cayenne and chili powder as other suggested but I baked it with raw rice as the recipe calls for, I used a whole grain & wild mixture, it took...

I love this with my modifications: yellow saffron and wild rice instead of regular long grain. canned tomatoes not strained, and soup broth instead of water. also i upped the seasoning and added...

Delicious! I substituted some long grain brown rice, which added about 20 minutes to the cook time. Worth the extra few minutes!!

This is a good dish for filling burritos or using up produce. I increased the spices and added cumin. I used cilantro instead of parsley because i love cilantro! I added fresh parmesan cheese an...

Yum! This is a great way to make a healthier version of jambalaya. I used instant whole grain rice, cooked it, then followed recipe as instructed but only baked for 10 minutes. It was wonderfu...

exceeded my expectations. i will make this again. I doubled the spices as well, and i used chicked broth instead of water and added a can of red beans. not totally vegetarian, but mainly meatles...

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