Yield: 1 servings
|2 tablespoons||Olive oil|
|1 cup||Diced onions|
|½ cup||Diced green pepper|
|½ cup||Diced celery|
|1½ teaspoon||Chopped garlic|
|1 cup||Converted rice; uncooked|
|4 ounces||Smoked sausage; cut into 1/4inch|
|\N \N||; slices|
|4 ounces||Ham; cut into 1/2inch|
|\N \N||; pieces|
|2 cans||RO*TEL diced tomatoes and green chiles; (10 oz. each)|
|1 cup||Chicken broth|
|¼ teaspoon||Dried thyme leaves|
|1 \N||Bay leaf|
|2 cans||RO*TEL Ranch Style Texas beans; undrained (15 oz.|
|\N \N||; each)|
In a 5 quart saucepan over mediumhigh heat, heat oil. Add onion, green pepper and celery; cook until onions are translucent. Add garlic; cook 1 minute longer. Add rice, sausage and ham. Cook 23 minutes to coat rice with oil, stirring frequently. Add next 4 ingredients and heat to boiling. Cover and simmer 20 to 25 minutes until liquid is absorbed. Stir in beans; heat through. Makes 6 servings.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.