Independent Meat Recipes
Ham Jambalaya
- 1 1⁄2 cups cubed ham
- 1 tablespoon olive oil
- 1 cup chopped onion
- 3⁄4 cup chopped green sweet pepper
- 1 teaspoon minced garlic (2 cloves)
- 1 141⁄2-oz. can stewed tomatoes
- 1 14-oz. can reduced-sodium chicken broth
- 1 teaspoon Cajun seasoning
- 1 1⁄2 cups quick-cooking rice
Cooking Directions
Heat olive oil in a large saucepan over medium heat. Cook onion, sweet pepper and garlic in hot oil about 5 minutes or until tender. Stir in undrained stewed tomatoes, chicken broth, ham and Cajun seasoning.
Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in rice. Remove from heat. Cover and let stand about 5 minutes or until rice is tender.
* Serves 4.