Jambalaya Stew

recipe
This superquick stew is a  must-have on your menu during a busy week. Pair with crusty bread and enjoy.

Yield:

8 servings (serving size: 2 cups)

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

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.