Vegetable Creole Rice

Oxmoor House
12 servings (serving size: 3/4 cup)


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Cooking spray
1 teaspoon olive oil
1 cup chopped onion
1 cup chopped green bell pepper
2 cups (1/2-inch) cubed peeled sweet potato
4 garlic cloves, minced
2 tablespoons tomato paste
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon hot pepper sauce
2 bay leaves
2 (14.5-ounce) cans vegetable broth
1 (14.5-ounce) can diced tomatoes, un-drained
1 1/2 cups uncooked long-grain parboiled rice (such as Uncle Ben's)
1/4 cup chopped green onions
1 (14.5-ounce) can light red beans, drained and rinsed


Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and bell pepper; sauté 8 minutes or until tender. Add sweet potato and garlic; sauté 1 to 2 minutes. Add tomato paste and next 7 ingredients; stir well. Bring to a boil; add rice. Reduce heat; simmer, uncovered, 20 minutes or until rice is tender, stirring occasionally. Remove bay leaves.

Add green onions and beans; stir gently. Cook over medium heat until thoroughly heated. Serve immediately.

Created date

March 2010

Nutritional Information

Calories 142.7
Fat 1 g
Satfat 0.1 g
Protein 4.4 g
Carbohydrate 29.4 g
Cholesterol 0 mg
Iron 1.5 mg
Sodium 499 mg
Caloriesfromfat 6 %
Fiber 2.9 g
Calcium 34 mg