Vegetarian Jambalaya

Ingredients like McCormick® Garlic Powder, Paprika, Parsley, and Crushed Red Pepper, (that’s a #5, #8, #9, and #0 if you’re cooking with The TEN, by McCormick®), help create that signature slow-cooked, New Orleans-inspired flavor in this vegetarian take o... Read More Read Less

10m

PREP TIME

45m

COOK TIME

205

CALORIES

13

INGREDIENTS

Servings: 6

Ingredients

2 tablespoons vegetable oil, divided
1 pound white button mushrooms, stemmed and quartered
1 medium green bell pepper, seeded and chopped
1 medium yellow onion, chopped
2 stalks celery, chopped
1 can (14 1/2 ounces) petite diced tomatoes, drained
1 teaspoon McCormick® Crushed Red Pepper
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Paprika
1 teaspoon salt, such as McCormick® Sea Salt Grinder
1 cup long grain white rice
2 1/2 cups vegetable stock
2 teaspoons McCormick® Parsley Flakes

KEY PRODUCTS

INSTRUCTIONS

1 Heat 1 tablespoon of the oil in large deep skillet on medium-high heat until shimmering. Add mushrooms, cook and stir until golden brown, about 5 minutes. Remove from skillet; set aside.
2 In same skillet, heat remaining 1 tablespoon oil on medium heat. Stir in bell pepper, onion and celery. Cook and stir until softened, about 5 minutes. Stir in tomatoes; cook 5 minutes longer. Add spices and salt; cook 30 seconds until fragrant.
3 Stir rice into skillet. Add stock; bring to boil. Cover with tight-fitting lid. Reduce heat to low; simmer 20 to 25 minutes until rice is tender, stirring occasionally.
4 Return mushrooms to skillet. Add parsley; stir to mix well. Sprinkle with additional parsley to serve, if desired.