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Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This make-ahead main or side dish has all the flavor and boldness of traditional jambalaya, affirms LynnMarie Frucci of LaCenter, Washington. If there's any left over, roll it up in a flour tortilla and add your favorite topping. Ingredients:
1 medium onion, finely chopped |
1 cup chopped celery |
1 cup chopped green pepper |
1 cup sliced fresh mushrooms |
1 teaspoon olive oil |
2 garlic cloves, minced |
3 cups chopped fresh tomatoes |
2 cups water |
1 cup uncooked long grain rice |
2 tablespoons reduced-sodium soy sauce |
1 tablespoon minced fresh parsley |
1/4 teaspoon salt |
1/4 teaspoon paprika |
1/8 teaspoon cayenne pepper |
1/8 teaspoon chili powder |
1/8 teaspoon pepper |
6 tablespoons reduced-fat sour cream |
Directions:
1. In a large nonstick skillet, saute the onion, celery, green pepper, mushrooms in oil until tender; add garlic, cook 1 minute longer. Stir in the tomatoes, water, rice, soy sauce, parsley, salt, paprika, cayenne, chili powder and pepper.
2. Transfer to a 2-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 65-70 minutes or until rice is tender and liquid is absorbed. Top each serving with 1 tablespoon sour cream. Yield: 6 servings.
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