Ham Jambalaya

• 3/4 cup brown rice
• 1 1/2 cups chicken broth
• 3 tablespoons olive oil
• 2 large onions, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 large garlic cloves, chopped
• 1 28-ounce can ready-cut tomatoes
• 2 cups diced ham
• 1/2 cup dry white wine
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper

Cook brown rice in chicken broth.

Heat oil in large Dutch oven over medium heat. Add onions, bell peppers and garlic; saute until beginning to soften, about 10 minutes. Mix in tomatoes with their juices, ham, wine, thyme, basil, paprika and cayenne pepper. Bring to boil. Cover pot. Reduce heat to medium-low; simmer about 15 minutes. Add rice and simmer, covered, 10 minutes more.

Season with salt and pepper.

optional additions: chicken, sausage, shrimp

6 servings

from Epicurious