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Photographers Guide to the Great Smoky Mountains

Jambalaya (Vegan)

Ingredients:

  • 1 red onion, chopped
  • 3 cloves of garlic, minced
  • 1 red bell pepper, cut into medium-sized chunks
  • 3 cups leftover cooked parboiled rice (1-½ cups uncooked rice)
  • 1 can (14 oz) crushed tomatoes
  • 1 can (14 oz) kidney beans, drained
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon smoked paprika powder
  • 2 tablespoons soy sauce
  • 1 teaspoon Tabasco
  • 1 dash of Salt
  • 1 teaspoon Cayenne pepper
  • 2 green onions, cut into rings
  • ½ cup fresh parsley, chopped

Preparation:

  1. In a large pan, heat some oil and sauté the red onion for about 2-3 minutes. Add the garlic and cook for another minute. Then add the bell pepper and cook for another 3 minutes.
  2. Stir in the cooked rice, the kidney beans, the crushed tomatoes, the spices, the soy sauce, and the Tabasco and cook for about 5 minutes.
  3. Season with salt and cayenne pepper and stir in the green onions and the chopped parsley.
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Jambalaya
Nutrition Facts
Servings: 5
 
Amount per serving:
Calories: 322
Total Fat: 2 g
  Saturated Fat: 0 g
  Monounsaturated Fat: 0 g
  Polyunsaturated Fat: 0 g
  Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 669 mg
Potassium: 998 mg
Total Carbohydrate: 63 g
  Dietary Fiber: 14 g
  Sugars: 5 g
Protein: 16 g
Vitamin A: 47%
Vitamin C: 21%
Calcium: 25%
Iron: 29%
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