A fully flavored jambalaya in only an hour? Yes please! With par-cooked rice, this dish comes together quickly while maintaining that deeply delicious, spicy, meaty version you know and love!
1 1/2cupsshort grain brown rice
2bell peppers of any colordiced
1can diced tomatoes
In a small saucepan, bring 1 cup of water to a boil, add in the rice and let cook for 20 minutes.
In the meantime, heat a stockpot over medium-high heat. Add the olive oil, then the sausage. Let cook for 5 minutes, then add the diced ham. Let cook for another 5 minutes.
Stir in the peppers, onions, celery and jalapeno and cook for 10 minutes until vegetables are softened. Add in the paprika, chili powder, thyme, rosemary, oregano, cayenne, salt and pepper.
Pour in the tomatoes, broth and 1/4 cup water. Bring to a boil, then add in the par-cooked rice. Stir then put top on tight and lower heat to a simmer. Cook for 35 minutes, then remove the top and cook for another 5.
Recipe from Sip + Spice | Quick Brown Rice Jambalaya - http://sipandspice.com/quick-brown-rice-jambalaya/