 Ham Jambalaya1 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 (14 1/2-oz.) can stewed tomatoes 1 (14-oz.) can reduced-sodium chicken broth 1 teaspoon Cajun seasoning 1 1/2 cups quick-cooking rice 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. Servings: 4 Source: National Pork Board
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