Serves: 4
Prep Time: 60 minutes
Meal Occasion: Main Dish, Lunch, Dinner
Cuisine Type: Creole, American South , Southern
Ingredients
| 1 | cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 4 | whole chicken pieces |
| 1 | medium green pepper |
| 1 1/4 | cups cooked ham |
| 2 | stalks celery |
| 1 1/4 | cups tomato chopped |
| 1 | large onion |
| 4 | Tbsp. parsley chopped |
| 1/2 | tsp. dried thyme |
| 1 | bay leaf |
| salt and pepper to taste |
Instructions
1. Skin and finely chop onion. Remove seeds and chop tomatoes. Remove seeds, core and chop the pepper. Chop the celery.
2. Brown the chicken well in oil. Drain and keep hot.
3. Fry the onion and tomato in the same oil for 3 minutes. Stir in the chopped pepper, celery and rice.
4. When the rice is well coated with the oil, add the chicken. Pour in just enough boiling water to cover.
5. Add the bay leaf, thyme and parsley, and season with salt and pepper.
6. Simmer for 20 minutes or until the chicken is tender and the rice almost cooked.
7. Chop the ham and add to the mixture. Adjust seasoning.
8. Dry out the jambalaya by placing it in the oven for 10 minutes at 325°F.
Note: 20 oz. total chicken was used for nutritional analysis.
