Vegetarian Jumbalaya - cooking recipe

Ingredients

1 medium onion, finely chopped
1 cup chopped celery
1 cup chopped green pepper
1 cup sliced fresh mushrooms
1 teaspoon olive oil
2 garlic cloves, minced
3 cups chopped fresh tomatoes
2 cups water
1 cup uncooked long grain rice
2 tablespoons reduced sodium soy sauce
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon chili powder
1/8 teaspoon pepper
6 tablespoons reduced-fat sour cream

Preparation

In a large nonstick skillet, saute the onion, celery, green pepper, mushrooms in oil until tender; add garlic, cook 1 minute longer. Stir in the tomatoes, water, rice, soy sauce, parsley, salt, paprika, cayenne, chili powder and pepper.to a 2-1/2-qt. baking dish coated with cooking spray.
Cover and bake at 350\u00b0 for 65-70 minutes or until rice is tender and liquid is absorbed. Top each serving with 1 tablespoon sour cream.