Recipe - Texas-Style Jambalaya

2 tablespoon Olive oil
1 cup Diced onion
One half cup Diced green pepper
One half cup Diced celery
4 Garlic cloves, minced
1 One half cup Uncooked converted rice
4 ounce Kielbasa, cut or sliced up 1/4" thick
4 ounce Ham, finely minced
1 cup Chicken broth
2 cn Ranch Style Brand Pinto
Beans, drained and rinsed
(15 oz)
One fourth teaspoon Cayenne pepper
One fourth teaspoon Thyme
1 Bay leaf
2 cn 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 57 minutes. Add garlic, rice, kielbasa and ham.
Stirring frequently, cook 23 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 1820 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.

From "Southwestern Sensations Starring RO*TEL", courtesy Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/swsense.zip