Vegetarian Jambalaya

Ingredients

• 1 medium onion, finely chopped
• 1 cup chopped celery
• 1 cup chopped green pepper
• 1 cup sliced fresh mushrooms
• 3 garlic cloves, minced
• 2 teaspoon olive oil
• 3 cups chopped fresh tomatoes
• 2 cups water
• 1 cup uncooked long grain rice
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoon minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon pepper
• 6 tablespoons reduced fat sour cream

Directions

1. In a large nonstick skillet, saute the onion, celery, green pepper, mushrooms and garlic in oil until tender. Stir in the tomatoes, water, rice, soy sauce, parsley, salt, cayenne, and pepper.
2. Transfer to a 2-1/2-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees F for 65-70 minutes or until rice is tender and liquid is absorbed. Top each serving with 1 tablespoon sour cream.

Footnotes

• Nutritional Analysis: One serving (1 cup) equals 187 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 339 mg sodium, 36 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1/2 fat.
  Recipe modified from allrecipes.com