Ham Jambalaya

• 2 teaspoons Extra Virgin Olive Oil
• 1 whole Onion, Chopped
• 2 stalks Celery, Chopped
• 1 whole Green Bell Pepper, Stem And Seeds Removed Then Diced
• 1 whole Red Bell Pepper, Stem And Seeds Removed, Then Diced
• 3 cloves Garlic, Minced
• 1 can Petite Diced Tomatoes (28 Oz Can)
• 1 can (14 Oz. Size) Chicken Broth
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Basil
• 1/2 teaspoons Smoked Paprika
• 1/2 teaspoons Chili Powder
• 1- 1/4 cup Long Grain White Rice
• 2 cups Diced Ham

1. 1.
2. In a large stock pot, heat oil over medium heat.
3. Add onion, celery, and bell peppers.
4. Season with salt and pepper.
5. Cook, stirring frequently, until vegetables begin to soften, about 8-10 minutes.
6. Stir in garlic and saute another 2 minutes.
7. 2.
8. Add tomatoes, broth, and spices.
9. Bring to a boil, then stir in rice and ham.
10. Cover and simmer on medium-low heat 20-25 minutes until liquid is absorbed and rice is tender.
11. Add salt and pepper to taste.

olive oil, onion, stalks celery, green bell pepper, red bell pepper, garlic, tomatoes, chicken broth, thyme, basil, paprika, chili powder, grain white rice, ham

Taken from tastykitchen.com/recipes/main-courses/ham-jambalaya/ (may not work)