Jambalaya Stew
Yield: 16 servings (serving size: 1 cup) Ingredients 4 cups water 2 1/2 cups chopped tomato (about 2 large) 1 1/2 cups chopped green bell pepper (about 2 small) 1 cup chopped onion (about 1 medium) 1 teaspoon dried Italian seasoning 1 teaspoon chili powder 1 teaspoon hot sauce 3/4 teaspoon salt 3 garlic cloves, minced 1 bay leaf 2 cups uncooked instant rice 3 (8-ounce) cans no-salt-added tomato sauce 2 (15-ounce) cans no-salt-added red kidney beans, undrained 1 (16-ounce) package frozen sliced okra, thawed Preparation Combine first 10 ingredients in a large Dutch oven. Bring to a boil; reduce heat, and cook, uncovered, 5 minutes. Add rice and remaining ingredients. Bring to a boil; reduce heat, and cook, uncovered, 5 minutes or until okra is tender. Remove and discard bay leaf. Nutritional Inform...