Carolina Jambalaya

Serves 6 (About 1 Cup each)
This recipe appeared on the Carolina® Rice package in 1980.

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2 cups cooked ham, bite-size pieces
Or, substitute one 12oz can luncheon meat)
1 Tbsp butter
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1 each minced garlic
1 can (16 oz.) stewed tomatoes, undrained
1 1/2 cups water
1/2 tsp salt
1/2 tsp thyme leaves, crushed
1/4 tsp hot pepper sauce
1 cup Blue Ribbon® White Rice

Cooking Directions

Sauté ham lightly in margarine about 5-minutes. Add the onion, green bell pepper, and garlic; cook 5-minutes, stirring occasionally. Stir in the tomatoes, water, salt, thyme, and hot sauce. Bring to a boil and stir in the rice. Cover, lower heat and simmer about 30-minutes, or until rice is done.