Ham Jumbalaya

Heather Hetterick-- Airdate 3/18/06

11⁄2 cups cubed ham
1 tablespoon olive oil
1 cup chopped onion
3⁄4 cup chopped green pepper
1 teaspoon minced garlic (2 cloves)
1 141⁄2-oz. can stewed tomatoes
1 14-oz. can chicken broth
1 teaspoon Cajun or spicy seasoning
11⁄2 cups quick-cooking rice

Cooking Directions:
Heat olive oil in a large saucepan over medium heat.
Cook onion, green pepper and garlic in hot oil about 5 minutes or until tender.
Stir in undrained stewed tomatoes, chicken broth, ham and Cajun seasoning.
Bring to boiling; reduce heat.
Simmer, uncovered, for 5 minutes.
Stir in rice. Remove from heat.
Cover and let stand about 5 minutes or until rice is tender.
Serves 4.