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Jambalaya Stew

Yield 8 servings (serving size: 2 cups)
This superquick stew is a  must-have on your menu during a busy week. Pair with crusty bread and enjoy.

Ingredients

  • 4 cups water
  • 2 1/2 cups chopped tomato
  • 1 1/2 cups chopped green pepper
  • 1 cup chopped onion
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon chili powder
  • 1 teaspoon hot sauce
  • 3/4 teaspoon salt
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 2 cups instant rice, uncooked
  • 3 (8-ounce) cans no-salt-added tomato sauce
  • 2 (15-ounce) cans no-salt-added red kidney beans, undrained
  • 1 (16-ounce) package frozen sliced okra, thawed

Nutrition Information

  • calories 302
  • caloriesfromfat 4 %
  • fat 1.2 g
  • satfat 0.2 g
  • monofat 0.1 g
  • polyfat 0.6 g
  • protein 14 g
  • carbohydrate 61.3 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 257 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 10 ingredients in a large Dutch oven. Bring to a boil; reduce heat, and cook, uncovered, 5 minutes. Add rice and remaining ingredients. Bring to a boil; reduce heat, and cook, uncovered, 5 minutes or until okra is tender. Remove and discard bay leaf.

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