Texas-style jambalaya
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | cup | Diced onion |
| ½ | cup | Diced green pepper |
| ½ | cup | Diced celery |
| 4 | 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 | Bay leaf | |
| 2 | cans | RO*TEL Diced Tomatoes and Green Chilies (10 oz) |
Directions
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.