Zesty jambalaya

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Vegetable oil
2 larges Onions; coarsely chopped
1½ cup Uncooked; converted rice
2 Ribs celery; sliced
1 large Carrot; coarsely chopped
2 bunches Scallions; cut into 1/2 inch slices
3 Cloves garlic;, minced
1 tablespoon Fresh chopped thyme OR 1 tsp. dried
½ teaspoon Red pepper flakes
3½ cup Chicken broth
1¼ pounds Smoked ham; cut into thin strips
1 Box (10oz) frozen green peas
¼ cup Chopped parsley

Directions

Heat oil in heavy saucepot over medium heat. Add onions, cook, stirring, 8-10 minutes until well-browned. Add rice, celery, carrots, scallions, garlic, thyme and red pepper flakes. Cook 2 minutes. Add chicken broth.

Bring to a boil; reduce heat to low. Cover and simmer 15 minutes. Add ham and peas; cover and cook 5 minutes until liquid is absorbed and rice is tender. Stir in parsley. Typed by "Essie" Ethel R. Snyder <essie49@...> Date October 19, 1997 Recipe by: First for women magazine -- April 22, 1996 Posted to MC-Recipe Digest V1 #853 by essie49@... (Ethel R Snyder) on Oct 19, 1997

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