Recipe: Ham Jambalaya

Ham Jambalaya

1 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