Meatless Jambalaya

1 tablespoon oil
1/2 cup coarsely chopped onion
1/2 cup coursely 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 (16-oz.) can red beans, drained, rinsed
1 (15.5-oz.) can butter beans, drained, rinsed


1.Heat oil in large skillet over medium-high heat until hot. Add onion, bell pepper and garlic; cook and stir 3 to 5 minutes or until crisp tender.

2.Stir in water, tomatoes, tomato sauce, Italian seasoning, ground red pepper and fennel seed. Bring to a boil. Add rice. Reduce heat to low; cover and simmer 20 to 30 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.

5 (1.5 cup) servings
Pillsbury "Farmer's Market Vegetarian" Aug. 2001