HoneyBaked Ham Jambalaya

Source: HoneyBaked Ham

3 tablespoons oil
2 large onions, diced
1 large green bell pepper, diced
1 large red bell pepper, diced
2 tablespoons minced garlic
1 (28 ounce) can diced tomatoes with juice
1 pound HoneyBaked Ham, diced
1/2 cup dry white wine
1 teaspoon basil
1/2 teaspoon Mexican oregano
1 teaspoon paprika
1/2 teaspoon cayenne pepper
3/4 cup long-grain white rice

In Dutch oven, over medium heat, heat oil and saute onions and peppers about 10 minutes until softened.

Add garlic and saute an additional one to two minutes. Add tomatoes, HoneyBaked Ham, wine, basil, oregano, paprika, and cayenne pepper. Bring to boil, and add rice slowly, stirring to combine. Cover and reduce heat to low. Simmer about 30 minutes, stirring occasionally, until rice is tender.

Serves 6.