Jamba-Lyin'

There’s no hiding the absence of meat compared to the traditional version, but this dish still tastes great and makes a large amount!

Jamba-Lyin’ - VegWithMandy.com

Serves 4

In large saute pan that has lid, place:

• 1 green bell pepper, diced

• 1 medium yellow onion, diced

• 1 celery rib, diced

Saute until halfway tender; then add:

• 3 cloves garlic, minced.

Saute 1 minute more.

Add to pan:

• 2 c. water

• 14 oz can diced tomatoes (NOT drained)

-or- 10 oz Rotel + ½ c. water 

(if you like heat)

• 8 oz tomato sauce

• 1 tsp Italian seasoning

• 1 tsp parsley, dried

• 1/4 tsp crushed red pepper

• Black pepper, to taste.

Bring to boil; Add:

• 1c. Long-grain rice.

Cover,

Reduce to simmer x 15-18min 

Rice should be done.

Add:

• 15 oz can Cannellini beans, rinsed, drained

• 15 oz can Kidney beans, rinsed drained

Until warmed.

Stir and serve! 

I enjoy it with:

• guac on top (optional).

Notes: *To kick it up a notch, I like to add guac to my serving (perhaps unconventional, I know), and Hubby likes to add hot sauce to his.

**Like yours saucier than what's pictured? You could try adding only add 1 can of beans (kidney beans only) , -or- add a second can of diced tomatoes. (I've not tried this yet, but it should work.)

Tip: Use up leftover celery before it goes bad: serve with Buffalo Cauli Wings, or use them in 1-2-3 Chickpea Noodle Soup.