Tomato Jambalaya - cooking recipe

Ingredients

1 c. regular long grain rice
4 Tbsp. salad oil
2 medium onions, diced
2 medium green peppers, cut into thin strips
8 medium ripe tomatoes (about 3 lb.), cut into wedges (may use canned tomatoes, if desired)
2 Tbsp. brown sugar
1/2 tsp. salt
1/2 tsp. basil
1/4 tsp. pepper
water
2 Tbsp. all-purpose flour
2 (6 oz.) pkg. sliced, cooked ham, diced

Preparation

About 40 minutes before serving, prepare rice as label directs.
Keep warm.