Quick Jambalaya

Sometimes you just need an easy way to use up some leftovers. We had some ham left over and I wanted jambalaya. However, we didn't have time to make the whole shebang from scratch. This was an easy enough recipe that worked.

 

3/4 C. diced green bell pepper (about 1 medium)

1 (14.5 oz.) can diced tomatoes with green peper, celery, and onions

1 1/4 C. diced ham

1 t. Old Bay seasoning

3 C. brown rice

water (as necessary)*

Place a large nonstick skillet coated with cooking spary over medium-high heat. Add bell pepper; saute 4 minutes or until lightly browned. Stir in rest of ingredients, and a splash of water. Bring to a boil. Cover, reduce heat, and simmer 5 minutes. Remove from heat and let stand 5 minutes.

Serve with a simple salad of sliced cucumber and tomato. Easy and tasty.

*The original recipe calls for using water and uncooked instant brown rice. I can't do it that way. The texture of the rice never feels right to me. So I will cook rice a day or two before and keep it in the fridge. Which is why I add the water by sight and can't tell you how much to put in. Not too much to make it soupy, but just enough to help the juices from the diced tomatoes allow all the ingredients to be coated.