Vegetable Jambalaya


  • 1 tablespoon oil
  • 1 Florida onion, chopped
  • 1 Florida green bell pepper, chopped
  • 1/2 cup celery, chopped
  • 3 garlic cloves, minced
  • 2 cups water
  • 1 14-ounce can diced tomatoes, do not drain
  • 1 8-ounce can tomato sauce
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup uncooked long grain rice
  • 1 15-ounce can butter beans, rinsed and drained
  • 1 15-ounce can red beans, rinsed and drained


  • In a large skillet, heat oil over medium heat. Cook onion, green bell pepper, celery and garlic in hot oil until tender, about 3-4 minutes, stirring frequently.
  • Add water, tomatoes, tomato sauce, Italian seasoning and red pepper flakes.
  • Bring to a boil and add rice. Reduce heat to low, cover and simmer for 20-25 minutes until rice is tender, stirring frequently.
  • Add beans and cover. Simmer 5-10 minutes longer or until well heated, stirring frequently.

Yield 4 to 6 Servings

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