Ham And Chicken Jambalaya

• 1 cup uncooked regular rice
• 1/4 cup bacon drippings
• 1 small onion, chopped
• 1 medium-size green pepper, chopped
• 1 bunch green onions, chopped
• 3 tablespoons chopped fresh parsley
• 1 cup chopped cooked ham
• 1 tablespoon vegetable oil
• 2 cups chicken broth
• 1 (14 1/2-ounce) can whole tomatoes, undrained
• 1 bay leaf
• 1 clove garlic, minced
• 1/2 teaspoon ground thyme
• 1/8 teaspoon pepper
• 5 dashes hot sauce
• 2 cups chopped cooked chicken

1. Cook rice in drippings in a small cast-iron skillet, stirring frequently, until rice is lightly browned. Set aside.
2. Saute onion, green pepper, green onions, parsley, and ham in oil in a Dutch oven until vegetables are tender. Stir in browned rice. Add broth, tomatoes, bay leaf, garlic, thyme, pepper, and hot sauce; stir until blended. Cover and cook over low heat 1 hour or until liquid is absorbed. Stir in chicken.

regular rice, bacon drippings, onion, green pepper, green onions, parsley, ham, vegetable oil, chicken broth, tomatoes, bay leaf, clove garlic, ground thyme, pepper, hot sauce, chicken

Taken from www.myrecipes.com/recipe/ham-chicken-jambalaya (may not work)