Texas-style jambalaya

Yield: 6 servings

Measure Ingredient
2 tablespoons Olive oil
1 cup Diced onion
½ cup Diced green pepper
½ cup Diced celery
4 \N Garlic cloves, minced
1½ cup Uncooked converted rice
4 ounces Kielbasa, sliced 1/4\" thick
4 ounces Ham, finely diced
1 cup Chicken broth
2 cans Ranch Style Brand Pinto Beans, drained and rinsed (15 oz)
¼ teaspoon Cayenne pepper
¼ teaspoon Thyme
1 \N Bay leaf
2 cans RO*TEL Diced Tomatoes and Green Chilies (10 oz)

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.

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