Jambalaya Stew
Serving Size
1 cup
Servings
16
Prep Time
5 min
Cook Time
20 min
Ingredients
4 cups
water
2 1/2 cups
tomato, chopped (about 2 large)
1 1/2 cups
green bell pepper, chopped (about 2 small)
1 cup
onion, chopped (about 1 medium)
1 teaspoon
Italian seasoning, dried
1 teaspoon
chili powder
1 teaspoon
hot sauce
3/4 teaspoon
salt
3
garlic cloves, minced
1
bay leaf
2 cups
instant rice, uncooked
3 (8-ounce) cans
tomato sauce, no-salt-added
2 (15-ounce) cans
red kidney beans, undrained no-salt-added
1 (16-ounce) package
frozen sliced okra, thawed
Directions
- Combine first 10 ingredients in a large Dutch oven. Bring to a boil; reduce heat, and cook, uncovered, 5 minutes.
- Add rice and remaining ingredients. Bring to a boil; reduce heat, and cook, uncovered, 5 minutes or until okra is tender. Remove and discard bay leaf.
Nutrition Information
| Calories | 151 |
| Fat | 0.6 g |
| Saturated fat | 0.1 g |
| Protein | 7 g |
| Carbs | 30.7 g |
| Fiber | 3.2 g |
| Sodium | 129 mg |
All-New Complete Step-by-Step Diabetic, Oxmoor House 2006