Veg Jambalaya

I have recently adapted to a whole foods, plant-based diet for health reasons. I enjoy finding recipes that I can make for myself and my husband who still loves his meat.

1 tablespoon canola oil

1 medium green pepper, chopped

1 medium onion, chopped

1 celery rib, chopped

3 garlic cloves, minced

2 cups water

1 can (14-½ ounces) diced tomatoes, undrained

1 can (8 ounces) tomato sauce

½ teaspoon Italian seasoning

¼ teaspoon salt

¼ teaspoon crushed red pepper flakes

⅛ teaspoon fennel seed, crushed

1 cup uncooked long grain rice

1 can (16 ounces) butter beans, rinsed and drained

1 can (16 ounces) red beans, rinsed and drained

Directions at tasteofhome.com

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