Jambalaya - cooking recipe

Ingredients

3 Tbsp. vegetable oil
2 large onions, chopped
1 large green pepper, cored, seeded and chopped
2 to 3 cloves garlic, minced
2 c. cubed ham (1/2 lb.)
1 c. uncooked rice
1/2 tsp. dried thyme, crumbled
1/2 tsp. salt
1/4 to 1/2 tsp. dried, crushed red pepper
1 (28 oz.) can tomatoes, diced or chopped (with juice)
3/4 c. chicken broth or dissolve 1 chicken bouillon in 3/4 c. hot water

Preparation

Heat oil in heavy 12-inch skillet or Dutch oven over moderate heat. Add onions, green pepper and garlic. Saute 5 minutes. Add ham and rice. Stir until rice is coated with the oil, about 1 minute.
Add thyme, salt, red pepper, tomatoes and broth.
Cover and simmer 20 to 25 minutes or until rice is tender and liquid has been absorbed.
(Check after 15 minutes and add up to 1/4 cup water if mixture seems too dry.)