"Secrets to Cooking TexMex"
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
Preheat oven to 375 degrees F. In a large skillet heat oil over
Saute onion, pepper and celery until onion is translucent; stirring
about 5 to 7 minutes. Add garlic, rice, kielbasa and ham.
cook 2 to 3 minutes to coat rice with oil. Add remaining ingredients;
a boil, pour into a 9 x 12-inch baking pan. Cover tightly with
Bake 18 to 20 minutes, or until rice is tender and liquid is absorbed.
for 10 minutes before serving. Serves 6.
To prepare ahead: After baking, let cool and refrigerate overnight.
warm in a preheated 350 degree F. oven for 30 minutes or until heated
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