Vegan Jambalya

5 Points Per Serving

Makes about 4 servings

1 cup onions, chopped
1 cup green peppers, chopped
1/2 cup celery, finely chopped
3 cloves garlic, finely chopped
2 cups water or stock
1 15-oz. can tomatoes, undrained, chopped
1 cup rice
1 tsp. salt (opt.)
1 tsp. dried basil
1 tsp. dried thyme
1/2 tsp. chili powder
1/8 tsp. allspice
1 15oz. can kidney beans or black beans
1/2 cup frozen peas chopped
green onions, to taste
chopped fresh parsley, to taste

Place onions, green peppers, celery and garlic in a medium saucepan and saute about 5 minutes. Add the water or stock, tomatoes, rice, salt, basil, thyme, chili powder and allspice. Bring to a boil, reduce heat, cover and simmer about 20 minutes (more if you use brown rice). About 5 minutes before the rice is done, add the beans, peas and green onions. Simmer until the rice is done and peas are heated through. Top with parsley and serve.