Baked Jambalaya

 

3

slices bacon, cut into 1-inch pieces

1/2

cup chopped celery

1/2

green bell pepper, chopped

3

green onions, sliced

1/2

lb cooked ham, diced (1 1/2 cups)

1/2

lb cooked kielbasa, halved lengthwise, sliced

1

can (28 oz) Muir Glen® organic diced tomatoes, undrained

1

can (14 oz) beef broth

1

cup water

1

teaspoon chopped fresh thyme

1

teaspoon dried Cajun seasoning

1 1/4

cups uncooked regular long-grain white rice

• 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In 3-quart saucepan, cook bacon over medium-high heat 5 minutes, stirring frequently, until crisp. Remove bacon from saucepan; drain on paper towel.
• 2 To drippings in saucepan, add celery, bell pepper and onions; cook over medium heat 5 minutes, stirring occasionally, until vegetables are tender. Add ham, kielbasa, tomatoes, broth, water, thyme and Cajun seasoning; mix well. Heat to boiling. Stir in rice and cooked bacon. Pour mixture into baking dish. Cover with foil.
• 3 Bake 30 to 40 minutes or until rice is tender. Stir before serving. If desired, garnish with additional fresh thyme sprigs.