Recipe - Ham Jambalaya

NORMA WRENN
3 tablespoon Olive oil
2 lg Onions; minced
1 Red bell pepper; minced
1 Green bell pepper; minced
3 lg Garlic cloves; chopped
28 ounce Can readycut tomatoes
2 cup Ham; minced
One half cup Dry white wine
1 teaspoon Dried thyme
1 teaspoon Dried basil
1 teaspoon Paprika
One half teaspoon Cayenne pepper
Three fourths cup Longgrain white rice

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
mediiumlow; simmer until rice is tender and most liquids are absorbed,
about 25 minutes. Seaons with salt and pepper.

Source: Bon Appetit 11/95
Posted to MMRecipes Digest V4 #300 by "Deborah Kühnen"
DEBKUHNEN@classic.msn.com on Nov 19, 97