Vegetarian Jambalaya
Ingredients
- 3 cups chopped red bell pepper
- 3 cups chopped celery
- 1 cup chopped onion
- 1 teaspoon olive oil
- 2 15 oz cans kidney beans (rinsed well)
- 2 15 oz cans black eyed peas (rinsed well)
- 2 cups cooked cauliflower rice
- 1 tablespoon Cajun or Creole seasoning
Directions
- Add 1 teaspoon olive oil to a large pan or pot and add the bell pepper, celery, onions, and sauté on medium heat until just before tender (about 10 minutes).
- Meanwhile cook the cauliflower rice according to package directions and rinse the canned beans.
- Add the kidney beans, black eyed peas, cooked cauliflower rice and seasoning to the pan and cook on low heat for 5 minutes, stirring occasionally.
Courtesy of:
Marie Feldman RD, CDE, CHC
Author: The Big Book of Diabetes Recipes (Adams Media January 2016)
Nutrition Facts
Serving Size: 2 cups
Servings Per Recipe: 6
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Amount Per Serving
Calories 226
Total Fat 2g
Saturated Fat 1.5 g
Sodium 940 mg
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Total Carbohydrate 37 g
Dietary Fiber 10 g
Sugars 6 g
Protein 13 g