Yield: 6 servings
|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|
|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.