Recipe - Texas Style Jambalaya With Ham

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.

Posted to MMRecipes Digest V4 #098 by rreed@juno.com (R. Reed) on Apr 09,
1997