Vegetable Jambalaya
Warm Garlic Bread and Corn on the Cob
Ingredients
- ½ onion, chopped
- 1 small green bell pepper, chopped
- 1 cup chopped celery
- 1 small jalapeño pepper, seeded and minced
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- ¾ cup long-grain white rice
- 1½ cups vegetable broth
- 1 (15-oz) can black beans, drained and rinsed
- ½ (14.5-oz) can petite-diced tomatoes
- 1½ tsp Creole seasoning
- 1 tsp vegetarian Worcestershire sauce
- 2 green onions, thinly sliced
Instructions
- Cook onion, bell pepper, celery, jalapeño, and garlic in hot oil in a Dutch oven over medium-high heat 5 minutes or until vegetables are crisp-tender, stirring often. Add rice; cook, stirring often, 2 minutes.
- Add broth, beans, tomatoes, seasoning, and Worcestershire. Bring to a boil; reduce heat, cover, and simmer 18 to 20 minutes or until rice is tender, stirring occasionally. Sprinkle with green onions.
Side Dish Ingredients
- ½ (12-oz) French baguette (preferably whole wheat)
- 2 Tbsp butter, softened and divided
- 1 clove garlic, minced
- 1 (6-count) pkg frozen corn on the cob mini ears
Side Dish Instructions
- Preheat oven to 350°F. Slice bread at ½-inch intervals, cutting about three-fourths of the way through loaf.
- Mix together 1 Tbsp butter and garlic; spread between slices. Wrap bread in foil, and bake 10 minutes. Unwrap and bake 5 minutes longer or until toasted.
- Meanwhile, cook corn according to package directions; drain and rub with 1 Tbsp butter.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
355
|
313
|
668
|
| Fat (g) | 5 | 8 | 13 |
| Sat. Fat (g) | 1 | 5 | 6 |
| Protein (g) | 12 | 10 | 22 |
| Carb (g) | 70 | 47 | 117 |
| Fiber (g) | 9 | 5 | 14 |
| Sodium (mg) | 1040 | 344 | 1384 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
