| Texas-Style Kielbasa Jambalaya
2 tablespoons of Olive oil 1 cup of diced onion 1/2 cup of diced green pepper 1/2 cup of diced celery 4 Garlic cloves, minced 1 1/2 cups of uncooked converted rice 4 ounces of Kielbasa, sliced 1/4" thick 4 ounces of Ham, finely diced 1 cup of Chicken broth 2 cans of Ranch Style Brand Pinto 1/4 teaspoon of cayenne pepper 1/4 teaspoon of thyme 1 Bay leaf 2 cans of ROTEL Diced Tomatoes |
| Preheat oven to 375ºF. In a large skillet heat oil over medium heat. Sauté onion, pepper and celery until onion is translucent; stirring occasionally about 5-7 minutes. Add garlic, rice, kielbasa and ham. Stirring frequently, cook 2-3 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 18-20 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 350ºF. 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/sw-sense.zip
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