Hambalaya

2 cups (12 oz.) cubed ham
1 cup onion, chopped
1 cup green bell pepper, chopped
1 cup celery, chopped
2 garlic cloves, minced
1 can (14.5 oz) Cajun-style stewed tomatoes, undrained
1 can (10 3/4 oz) low-sodium chicken broth
1 teaspoon dried thyme leaves
hot pepper sauce, 6 to 8 drops, or to taste
2 bay leaves
1 cup Water Maid® Medium Grain Rice or River® Medium Grain White Rice
2 tablespoons parsley, chopped

In large non-stick skillet or 3-quart saucepan, sauté ham and vegetables until tender. Add remaining ingredients except rice and parsley.

Bring to a boil; stir in rice. Cover. Reduce heat and simmer 20 minutes or until rice is tender. Discard bay leaves. Sprinkle with parsley and serve.

Serves 6


T-fal Excite Stainless Steel Covered Sauce Pan Cookware, 3-Quart

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