| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Main dish | 6 | Servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | c | Diced onion |
| 1/2 | c | Diced green pepper |
| 1/2 | c | Diced celery |
| 4 | Garlic cloves, minced | |
| 1 1/2 | c | Uncooked converted rice |
| 4 | oz | Kielbasa, sliced 1/4" thick |
| 4 | oz | Ham, finely diced |
| 1 | c | Chicken broth |
| 2 | cn | Ranch Style Brand Pinto Beans, drained and rinsed (15 oz) |
| 1/4 | ts | Cayenne pepper |
| 1/4 | ts | Thyme |
| 1 | Bay leaf | |
| 2 | cn | RO*TEL Diced Tomatoes and Green Chilies (10 oz) |
INSTRUCTIONS
Preheat oven to 375'f. In a large skillet heat oil over medium heat. Saute onion, pepper and celery until onion is translucent; stirring occasionally about 5-7 minutes. Add garlic, rice, kielbasa and ham. Stirring frequently, cook 2-3 minutes to coat rice with oil. Add remaining ingredients; heat to a boil, pour into a 9x12" baking pan. Cover tightly with aluminum foil. Bake 18-20 minutes, or until rice is tender and liquid is absorbed. Let sir for 10 minutes before serving. To prepare ahead: After baking, let cool and refrigerate overnight. Cover and warm in a preheated 35'F. oven for 30 minutes or until heated through. From "Southwestern Sensations Starring RO*TEL", courtesy Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sw-sense.zip
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