Southwest Jambalaya - Dr. McDougall recipe This is quick, easy, and Jackie and I thought it was very good. - Steven *** Preparation Time: 15 minutes Cooking Time: 20 minutes Servings: 4 1 onion, cut in half and sliced into rings 1 bell pepper, chopped 1 carrot, cut in half lengthwise, then sliced 1-2 cloves garlic, minced ½ cup vegetable broth or water 1 bunch green onions, cut into 1 inch pieces 1 ½ cups sliced napa cabbage 1 tablespoon soy sauce 1 teaspoon chili powder 1 teaspoon basil 2 cups chopped plum tomatoes 2 cups packed chopped spinach 2 15 ounce cans black beans, drained and rinsed ½ cup salsa several dashes of hot sauce, to taste 2 tablespoons chopped fresh cilantro Place the onion, bell pepper, carrot, and garlic in a large pot with the vegetable broth or water. Cook and stir over medium heat until vegetables soften slightly, about 4-5 minutes. Add the green onions, cabbage, soy sauce, chili powder and basil. Cook, stirring occasionally, for 10 minutes. Stir in the remaining ingredients, except the cilantro, and cook for 5 minutes. Stir in the cilantro and serve at once. Hints: This is delicious in a bowl with some fresh bread, or try it over baked potatoes or rolled up in a tortilla.
Posted on: Tue, 06 Jan 2015 00:52:04 +0000
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