Meatless Jambalaya

• 1 tablespoon oil
• 12 cup coarsely chopped onion
• 12 cup coarsely copped green bell pepper
• 2 cloves garlic, minced
• 2 cups water
• 1 (14 1/2 ounce) can stewed tomatoes, undrained,cut up
• 1 (8 ounce) can tomato sauce
• 12 teaspoon dried Italian seasoning
• 14 teaspoon ground red pepper (cayenne)
• 18 teaspoon fennel seed, crushed
• 1 cup uncooked long-grain white rice
• 1 (16 ounce) can red beans, drained,rinsed
• 1 (55 1/2 ounce) can butter beans, drained,rinsed

1. Heat oil in large skillet over medium-high heat until hot; Add onion, bell pepper and garlic; cook and stir 3 to 5 minutes or until crisp-tender.
2. Stir in water, tomatoes, tomato sauce, Italian seasoning, ground red pepper and fennel seed; Bring to a boil; Add rice; Reduce heat to low; cover and simmer 20 to 30 minutes or until rice is tender, stirring occasionally.
3. Stir in beans; Cover; simmer and additional 5 to 10 minutes or until thoroughly heated, stirring occasionally.

oil, onion, green bell pepper, garlic, water, tomatoes, tomato sauce, italian seasoning, ground red pepper, fennel, longgrain white rice, red beans, butter beans

Taken from www.food.com/recipe/meatless-jambalaya-92452 (may not work)