Veg Jambalaya

• 1 tablespoon canola oil
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1 celery rib, chopped
• 3 garlic cloves, minced
• 2 cups water
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon fennel seed, crushed
• 1 cup uncooked long grain rice
• 1 can (16 ounces) butter beans, rinsed and drained
• 1 can (16 ounces) red beans, rinsed and drained

1. In a Dutch oven, heat oil over medium-high heat. Add the green pepper, onion and celery; cook and stir until tender. Add garlic; cook 1 minute longer.
2. Add the water, tomatoes, tomato sauce and seasonings. Bring to a boil; stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in beans; heat through.

canola oil, green pepper, onion, celery, garlic, water, tomatoes, tomato sauce, italian seasoning, salt, red pepper, fennel, long grain rice, butter beans, red beans

Taken from www.tasteofhome.com/recipes/veg-jambalaya/ (may not work)