One-Pot Vegan Jambalaya

🧂 Ingredients

• 1 ½ cups Mahatma® Extra Long Grain Enriched Rice

  uncooked
• 2 tbsp TABASCO® Sauce
• 1 sweet potato

  peeled and chopped
• 6 oz green beans

  washed and trimmed
• 1 yellow onion

  peeled and chopped
• 2 cups bell pepper

  chopped
• 8 oz mushrooms

  washed and sliced
• 14.5 oz canned tomatoes

  fire roasted
• 1 tbsp Creole seasoning
• 2 garlic cloves

  peeled and minced
• 3 cups vegetable broth
• 2 tbsp olive oil
• salt and pepper

  to taste
• 2 tbsp fresh cilantro

  chopped for garnish

Instructions

• 1 Heat olive oil in large, deep pan over medium heat.
• 2 Add sweet potato and cook until slightly softened, about 7 minutes.
• 3 Add bell peppers, onions, and green beans to the pan. Cook for additional 3-5
  minutes, until just beginning to brown.
• 4 Add garlic, Creole seasoning, mushrooms, salt, and pepper. Cook for 3-4 minutes,
  until mushrooms are softened.
• 5 Stir in tomatoes, including the liquid from the can, and vegetable broth. Mix
  well.
• 6 Season with salt and pepper, to taste.
• 7 Bring mixture to a boil.
• 8 Reduce heat. Add rice, and cover with a lid or piece of aluminum foil.
• 9 Simmer for 20 minutes, until rice is tender.
• 10 Serve hot, garnished with the fresh cilantro.

Nutrition Info