Texas-style Jambalaya Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
1 cup: Diced onion,
1/2 cup: Diced green pepper,
1/2 cup: Diced celery,
4: Garlic cloves, minced
1 1/2 cup: Uncooked converted rice,
4 ounce: Kielbasa, sliced 1/4" thick
4 ounce: Ham, finely diced
1 cup: Chicken broth,
2 can: Ranch Style Brand Pinto Beans, drained and rinsed, 15 oz
1/4 tsp: Cayenne pepper,
1/4 tsp: Thyme,
1: Bay leaf,
2 can: RO*TEL Diced Tomatoes and Green Chilies, 10 oz
Directions:
Preheat oven to 375f. In a large skillet heat oil over medium heat.
Saute 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 35F. oven for 30 minutes or until
heated through.
Source from luhu.jp
Saute 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 35F. oven for 30 minutes or until
heated through.
Source from luhu.jp
Tags
Main dish