Jambalaya Rice Salad

• 1-1/3 cups uncooked long grain rice
• 2 tablespoons olive oil
• 2 cups cubed fully cooked ham
• 1/3 cup chopped onion
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 to 1 teaspoon salt
• 1/4 to 1/2 teaspoon cayenne pepper
• 1/4 teaspoon pepper
• 1/3 cup red wine vinegar
• 1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound)
• 2 celery ribs, thinly sliced
• 1 small green pepper, julienned
• 1 small sweet red pepper, julienned
• 1 pint cherry tomatoes, halved
• 2 green onions, sliced

1. Prepare rice according to package directions; cool. In a large skillet, heat oil over medium heat. Add ham and onion; cook and stir until onion is tender, about 5 minutes. Add next 6 ingredients; cook and stir 2 minutes. Remove from heat; stir in vinegar.
2. Combine rice, ham mixture, shrimp, celery and peppers. Refrigerate, covered, at least 2 hours. Add tomatoes; toss to combine. Sprinkle with onions.

long grain rice, olive oil, onion, garlic, oregano, thyme, salt, cayenne pepper, pepper, red wine vinegar, shrimp, celery, green pepper, sweet red pepper, cherry tomatoes, green onions

Taken from www.tasteofhome.com/recipes/jambalaya-rice-salad/ (may not work)