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• Jambalaya (Vegan)

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Jambalaya Ⓥ

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.

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%