| 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 r-reed@juno.com (R. Reed) on Apr 09,
1997
A Message from our Provider:
“Many folks want to serve God, but only as advisers”