Chicken Jambalaya

1 c. chopped onions
1 c. chopped green pepper
2 cloves garlic, minced
2 Tbl. vegetable oil
1 c., cooked diced ham
1 c. smoked sausage, cut about the same size as the ham (Andouille or kielbasa will work great)
1 c. cooked, diced chicken (or more if you like)
1, 28 oz. can whole tomatoes, smooshed with your hands, discarding stem ends and saving the juice in the can
1 c. uncooked rice
1 1/2 c. chicken broth
1/2 tsp. thyme
1 tsp. salt
1/2 tsp. cayenne pepper (or more if you like it spicier)
1 Tbl. chopped parsley

Saute onions, green pepper and garlic in hot oil in a large skillet, stirring frequently until tender. Stir in meats and cook for 5 min.

Add all remaining ingredients,using 1/2 to 1 c. of the reserved tomato juice. Place in a greased (butter or margarine), 9 X 13 inch casserole dish. Cover and bake at 350 degrees F for 1 hour. If too much liquid remains, uncover casserole and bake an additional 15 min. or until most of the liquid has evaporated.