Vegetarian Jambalaya

Jambalaya is delicious, but is typically pretty high in calories. I found this recipe a while ago for a lower calorie version. Every time I make it I fall more and more in love with it. Sometimes the cook time varies, just check your rice to make sure it is tender. :] I typically serve this with a Quorn Naked Chik'n Cutlet to amp up the protein and calories.  

Vegetarian Jambalaya:

Ingredients:

• 1 medium onion, finely chopped
• 1 cup chopped celery
• 1 cup chopped green pepper
• 1 cup sliced fresh mushrooms
• 2 garlic cloves, minced
• 1 teaspoon olive oil
• 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

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Directions

1. In a large nonstick skillet, saute the onion, celery, green pepper, mushrooms and garlic in oil until tender. 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 nonstick cooking spray. Cover and bake at 350 degrees F for 65-70 minutes or until rice is tender and liquid is absorbed. Top each serving with 1 tablespoon sour cream.

*Makes about 6 servings, 1 cup per serving. ~190 calories per serving and 5g protein

Happy eating!