Name: Texas Style Jambalaya with Ham
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)

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John MacArthur

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.
Posted to MM-Recipes Digest V4 #098 by [email protected] (R. Reed) on Apr 09,
1997

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