|Vegetable oil||3 Tablespoon|
|Yellow onions||2 Large, peeled|
|Sweet green pepper||1 Large, cored, seeded, and chopped|
|Garlic||3 Clove (15 gm), peeled and minced|
|Cubed cooked ham||1⁄2 Pound (2 Cups)|
|Uncooked rice||1 Cup (16 tbs)|
|Dried thyme||1⁄2 Teaspoon, crumbled|
|Liquid hot red pepper seasoning||4 Drop|
|Fresh tomatoes/1 can, 1 pound tomatoes, chopped, with their juice||3 Medium, peeled and chopped|
|Chicken broth||3⁄4 Cup (12 tbs)|
1. Heat the oil in a heavy 12-inch skillet over moderate heat. Add the onions, green pepper, and garlic, and cook, uncovered, for 5 minutes, or until the onions are soft.
2. Add the ham and rice, and stir until the rice is well coated with oil—about 1 minute.
3. Add the thyme, salt, red pepper seasoning, tomatoes, and broth. Cover and simmer for 20 to 25 minutes, or until the rice is tender and all the liquid has been absorbed; check after 15 minutes and add 1/4 cup of water if the mixture seems dry. Serve jambalaya with a green salad and crusty bread.