"Secrets to Cooking TexMex"

Original RO*TEL Recipe

TEXAS-STYLE JAMBALAYA

Ingredients:

2 tablespoons olive oil
1 cup diced onion
1/2 cup diced green pepper
1/2 cup diced celery
4 cloves garlic, minced
1 1/2 cups uncooked converted rice
4 oz. kielbasa, sliced 1/4-inch thick
4 oz. ham, finely diced
1 cup chicken broth
2 cans (15 oz.) Ranch Style Pinto Beans, drained and rinsed
1/4 teaspoon cayenne pepper
1/4 teaspoon thyme
1 bay leaf
2 cans (10 oz. each) RO*TEL Diced Tomatoes & Green Chilies

Directions:
Preheat oven to 375 degrees F. In a large skillet heat oil over medium heat.
Saute onion, pepper and celery until onion is translucent; stirring occasionally
about 5 to 7 minutes. Add garlic, rice, kielbasa and ham. Stirring frequently,
cook 2 to 3 minutes to coat rice with oil. Add remaining ingredients; heat to
a boil, pour into a 9 x 12-inch baking pan. Cover tightly with aluminum foil.
Bake 18 to 20 minutes, or until rice is tender and liquid is absorbed. Let sit
for 10 minutes before serving. Serves 6.

To prepare ahead: After baking, let cool and refrigerate overnight. Cover and
warm in a preheated 350 degree F. oven for 30 minutes or until heated through.

BACK TO RO*TEL HOME PAGE

BACK TO RECIPES HOME DICTIONARY PRODUCTS

TORTILLA EXPRESS FRONT PORCH HIT THE TRAIL ORDER FORM

Questions ? or Comments: Info@texmex.net