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Hambalaya (2)

rice, ham

2 cups chopped cooked ham
vegetable oil
1 onion
1 sweet green pepper; chopped
1 cup long-grain rice
1 can (19 oz) chili-style diced tomatoes
1/2 cup water
1/4 teaspoon dried thyme
pinch hot pepper flakes

in saucepan, heat a splash of vegetable oil over medium heat; cook ham and onion and green pepper for 5 minutes. Stir in rice. Add tomatoes, water, thyme and pepper flakes. Bring to boil. Reduce heat, cover and simmer for 20 minutes or until liquid is absorbed.

Contributor: Canadian Living - April, 1999

Yield: 4 servings

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