Southwest Jambalaya
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 4 | Servings | ||
INGREDIENTS
| 1 | Onion, cut in half sliced | |
| separated to form rings | ||
| 1 | Green bell pepper, chopped | |
| 1 | Carrot, cut in half | |
| lengthwise then sliced | ||
| 1 | Clove garlic, crushed | |
| 1/2 | c | Water |
| 1 | Green onions, cut into 1" | |
| pieces | ||
| 1 1/2 | c | Sliced napa cabbage |
| 1 | T | Low sodium soy sauce |
| 1 | t | Chili powder |
| 1 | t | Dried basil |
| 2 | c | Chopped plum tomatoes with |
| no salt added | ||
| 2 | c | Packed chopped fresh spinach |
| 2 | 15 oz. black beans | |
| drained rinsed | ||
| 1/2 | c | Salsa |
| Several dashed Tabasco sauce | ||
| Freshly ground pepper to | ||
| taste | ||
| 1 | Tchopped fresh cilantro, up | |
| to 2 |
INSTRUCTIONS
Saute 4-5 minutes. Add, cook 10 minutes, stirring occasionally. Stir in, cook for 5 minutes. Stir in just before serving: part D. Serve in a bowl or over baked potatoes or rolled up in a tortilla Posted to fatfree digest by Rob Rutter and Andra Rutter-Frijters <therutterfam@sympatico.ca> on Apr 15, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1054
Calories From Fat: 488
Total Fat: 54.2g
Cholesterol: 159mg
Sodium: 964.3mg
Potassium: 1429.6mg
Carbohydrates: 81.7g
Fiber: 20.9g
Sugar: 17g
Protein: 60.2g