Texas Jambalaya

• 2 tablespoons olive oil
• 1 cup diced onion
• 1/2 cup diced green bell pepper
• 1/2 cup diced celery
• 1 1/2 teaspoons chopped garlic
• 1 cup converted long-grain white rice
• 4 ounces smoked sausage, cut into slices
• 4 ounces cooked ham, cut into bite-size pieces
• 2 (10 ounce) cans diced tomatoes with green chile peppers
• 1 cup chicken broth
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 2 (15 ounce) cans ranch-style beans, undrained

1. Heat oil in a large saucepan over medium heat. Saute onion, green pepper and celery, until onions are soft and translucent. Stir in garlic, and cook another minute. Add rice, sausage and ham. Cook 2 to 3 minutes, to coat the rice with oil, stirring frequently. Pour in tomatoes with green chiles and chicken broth. Season with thyme and bay leaf. Bring to a boil, then reduce heat. Cover, and simmer 20 to 25 minutes, or until liquid is absorbed. Stir in the beans, mix well and heat through.

olive oil, onion, green bell pepper, celery, garlic, longgrain white rice, sausage, ham, tomatoes, chicken broth, thyme, bay leaf, beans

Taken from www.allrecipes.com/recipe/46704/texas-jambalaya/ (may not work)