| 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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