Meatless Jambalaya

• 1 Tbsp. oil
• 1/2 c. chopped onion
• 1/2 c. chopped green pepper
• 2 garlic cloves, minced
• 2 c. water
• 1 (14.5 oz.) can stewed tomatoes, cut up
• 1 (8 oz.) can tomato sauce
• 1/2 tsp. dried Italian seasoning
• 1/4 tsp. cayenne
• 1/8 tsp. fennel seed
• 1 c. uncooked rice
• 1 (16 oz.) red beans
• 1 (15.5 oz.) butter beans

1. Heat oil in large skillet. Add onion, bell pepper and garlic; cook 3 to 5 minutes or until tender. Stir in water, tomatoes, tomato sauce, Italian seasoning, red pepper and fennel seed. Bring to a boil. Add rice. Reduce heat to low;
2. cover and simmer 20 to 30 minutes or until rice is tender, stirring occasionally. Stir in beans. Cover and simmer an additional 5 to 10 minutes or until thoroughly heated, stirring occasionally. Makes 5 (1 1/2 cup) servings.

oil, onion, green pepper, garlic, water, tomatoes, tomato sauce, italian seasoning, cayenne, fennel seed, rice, red beans, butter beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=68432 (may not work)