Ham jambalaya
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 2 | larges | Onions; diced |
| 1 | Red bell pepper; diced | |
| 1 | Green bell pepper; diced | |
| 3 | larges | Garlic cloves; chopped |
| 28 | ounces | Can ready-cut tomatoes |
| 2 | cups | Ham; diced |
| ½ | cup | Dry white wine |
| 1 | teaspoon | Dried thyme |
| 1 | teaspoon | Dried basil |
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Cayenne pepper |
| ¾ | cup | Long-grain white rice |
Directions
NORMA WRENN
Heat oil in large Dutch oven over medium heat. Add onions, bell peppers and garlic; saute until beginning to soften, about 10 minutes. Mix in tomatoes with their juices, ham, wine, thyme, basil, paprika and cayenne pepper. Bring to boil. Gradually stir in rice.
Cover pot. Reduce heat to mediium-low; simmer until rice is tender and most liquids are absorbed, about 25 minutes. Seaons with salt and pepper.
Source: Bon Appetit 11/95