One-Pot Vegetarian Jambalaya {A Meatless Monday Recipe
The Mountain Kitchen
The Mountain Kitchen
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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 onion, chopped
  • 2 celery ribs, chopped
  • 4 garlic cloves, minced
  • 2 cups vegetable broth
  • 1 14.5- ounce can fire-roasted diced tomatoes, undrained
  • 1 can tomato sauce
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon crushed red pepper flakes
  • ¼ teaspoon celery seed
  • 1 cup uncooked long grain rice
  • 1 15.5- ounce can pinto beans, rinsed and drained
  • 1 15.5- ounce can red kidney beans, rinsed and drained

Instructions

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