Ham jambalaya

6 Servings

Ingredients

Quantity Ingredient
3 tablespoons Olive oil
2 larges Onions; diced
1 Red bell pepper; diced
1 Green bell pepper; diced
3 larges Garlic cloves; chopped
28 ounces Can ready-cut tomatoes
2 cups Ham; diced
½ cup Dry white wine
1 teaspoon Dried thyme
1 teaspoon Dried basil
1 teaspoon Paprika
½ teaspoon Cayenne pepper
¾ cup Long-grain white rice

Directions

NORMA WRENN

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

Source: Bon Appetit 11/95

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