Ham And Turkey Supper

• 1/4 lb. bacon
• 1 medium onion
• 1 c. raw rice
• 1 can whole tomatoes
• 1 c. chicken broth
• 1/2 tsp. thyme
• 1/4 tsp. black pepper
• 1 bay leaf
• 1 1/2 c. cubed cooked turkey
• 1 1/2 c. cubed lean ham
• 1 medium red bell pepper
• 1/4 c. parsley, chopped

1. In a large skillet, cook bacon over medium heat until crisp, about 10 minutes.
2. Reserve fat in the pan, drain bacon on paper towel.
3. Crumble and set aside.
4. Coarsely chop onion.
5. Add onion and rice to pan and cook, stirring often for 2 minutes.
6. Increase heat to medium-high and add tomatoes and juice, broth, thyme, black pepper and bay leaf.
7. Bring mixture to boil, breaking up tomatoes with a spoon.
8. Reduce heat to medium-low, cover the pan and simmer for 15 minutes.
9. Cube the turkey and ham.
10. Cut bell pepper into thin slivers.
11. Stir turkey, ham and bell pepper into jambalaya. Cover and cook for about 5 minutes until pepper is limp.

bacon, onion, rice, tomatoes, chicken broth, thyme, black pepper, bay leaf, turkey, cubed lean ham, red bell pepper, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=335788 (may not work)