Saturday, June 6, 2015

Tomato Jambalaya

Rice Cooker Coconut Rice (or regular cooked rice)

2 Tablespoons olive oil
1 medium onion, diced
1 medium green pepper, diced

4 medium tomatoes (about 1 1/2 lb), cut into wedges
1 Tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon basil
1/8 teaspoon pepper

1/4 cup water
1 Tablespoon flour

3/4 lb cooked, diced ham or smoked sausage

Prepare rice.  In large skillet over low heat, saute onion and pepper in oil until onion is translucent (about 10-15 minutes).  Add tomatoes and next 4 ingredients.  Bring to a boil, cover, and simmer 15 minutes, stirring occasionally.  Whisk flour into water, gradually stir into mixture until thickened.  Stir in ham or sausage.  Serve over rice.