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Hambalaya

rice, ham, microwave

1 tablespoon olive or vegetable oil
1 onion; chopped
1 sweet green pepper; chopped
2 cloves garlic; minced
1 1/2 cups long-grain parboiled rice
1/2 teaspoon (each) paprika and dried thyme
1/4 teaspoon (each) salt and pepper
pinch cayenne pepper
2 cups chicken stock
1 tomato; seeded and chopped
1 cup frozen peas
1 1/2 cups chopped cooked ham

In 12-cup microwaveable casserole, combine oil, onion, green pepper and garlic. Microwave, uncovered, at High for 2 to 4 minutes or until vegetables are softened, stirring once. Stir in rice, paprika, thyme, salt, pepper and cayenne, stirring well to coat rice. Microwave, uncovered, at High for 1 minute. Stir in stock and tomato; cover and microwave at High for 12 to 16 minutes or until liquid is absorbed and rice is tender, rotating dish once. Add peas and ham, mixing well. Cover and microwave at High for 2 to 4 minutes or until heated through. Let stand, covered, for 10 minutes. Season with salt and pepper to taste.

Contributor: Canadian Living - April, 1991

Yield: 4 servings

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