Pillsbury Recommends:

Meatless Jambalaya

Prep 1 hr 20 min
Total 1 hr 20 min
Ingredients 13
Servings 6

Stirring fennel seed, red pepper and Italian seasoning into this savory stew evokes the flavor of Italian sausage without the fat and calories. Each serving has only 3 grams of fat and 280 calories.

By Pillsbury Kitchens

Updated May 28, 2010

Ingredients

1

tablespoon oil
1/2

cup coarsely chopped onion
1/2

cup coarsely chopped green bell pepper
2

garlic cloves, minced
2

cups water
1

(14.5-oz.) can stewed tomatoes, undrained, cut up
1

(8-oz.) can tomato sauce
1/2

teaspoon dried Italian seasoning
1/4

teaspoon ground red pepper (cayenne)
1/8

teaspoon fennel seed, crushed
1

cup uncooked regular long-grain white rice
1

(15.5-oz.) can butter beans, drained, rinsed
1

(15.5-oz.) can red beans or kidney beans, drained, rinsed

Steps

1

Heat oil in large skillet over medium-high heat until hot. Add onion, bell pepper and garlic; cook and stir 2 to 3 minutes or until crisp-tender.
2

Stir in water, tomatoes, tomato sauce, Italian seasoning, ground red pepper and fennel. Bring to a boil; add rice. Reduce heat to low; cover and simmer 25 to 35 minutes or until rice is tender, stirring occasionally.
3

Stir in beans. Cover; simmer an additional 5 to 10 minutes or until thoroughly heated, stirring occasionally.