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Texas-style Jerky
Serving Size: 6 ServingsIngredients:
2 tb Olive oil
1 c Diced onion
1/2 c Diced green pepper
1/2 c Diced celery
4 Garlic cloves, minced
1 1/2 c Uncooked converted rice
4 oz Kielbasa, sliced 1/4" thick
4 oz Ham, finely diced
1 c Chicken broth
2 cn Ranch Style Brand Pinto
-Beans, drained and rinsed
-(15 oz)
1/4 ts Cayenne pepper
1/4 ts Thyme
1 Bay leaf
2 cn RO*TEL Diced Tomatoes and
-Green Chilies (10 oz)
Preheat oven to 375'f. In a large skillet heat oil over medium heat.
Saute onion, pepper and celery until onion is translucent; stirring
occasionally about 5-7 minutes. Add garlic, rice, kielbasa and ham.
Stirring frequently, cook 2-3 minutes to coat rice with oil. Add
remaining ingredients; heat to a boil, pour into a 9x12" baking pan.
Cover tightly with aluminum foil. Bake 18-20 minutes, or until rice
is tender and liquid is absorbed. Let sir for 10 minutes before
serving.
To prepare ahead: After baking, let cool and refrigerate overnight.
Cover and warm in a preheated 35'F. oven for 30 minutes or until
heated through.