Ham Jambalaya
Portion Size: 3 oz.
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 pounds lean cooked ham, diced | Trim all visible fat |
| 1½ cups rice, uncooked | |
| 1 large can stewed tomatoes | Do not drain |
| 1 green pepper | Washed, trimmed and chopped |
| 2 cups low salt beef broth | |
| ¼ teaspoon paprika | |
| ½ teaspoon thyme | |
| 2 slices bacon, chopped | (optional) |
| 3 green onions, chopped | Washed and Trimmed. Use both tops and bulbs |
| 2 tablespoons dried parsley |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 375°F. | |
| 2 | Sauté bacon, onion, and pepper until light brown. | |
| 3 | Place uncooked rice in bottom of baking dish. | |
| 4 | Add ham, pepper, bacon, onions, tomatoes, broth, paprika, thyme, onions and parsley. Stir. | |
| 5 | Bake covered in 375°F oven until rice is done, about 1¼ hours. | Cook until internal temperature reaches 165°F for 15 seconds. |
| 6 | Stir before serving. Serve hot. |
Posted in Ham Dinner Recipes
