A delightful twist on the classic jambalaya, featuring ham and vibrant bell peppers for a hearty and flavorful dish.
Heat the olive oil in a large Dutch oven over medium heat until shimmering.
Ensure the oil is hot enough to sizzle when adding the vegetables, which helps in proper sautéing.
Add the diced onion, red and green bell peppers, and minced garlic to the pot. Sauté until the vegetables are softened, about 10 minutes.
Stir occasionally to prevent the garlic from burning, which can make it bitter.
Stir in the diced tomatoes with their juices, smoked ham, dry white wine, dried thyme, dried basil, paprika, and cayenne pepper. Bring the mixture to a boil.
Use a good-quality wine, as the flavor will concentrate during cooking.
Gradually add the rice to the pot, stirring to combine. Cover the pot with a lid.
Rinse the rice beforehand to remove excess starch, which helps in achieving a fluffier texture.
Reduce the heat to medium-low and let the mixture simmer until the rice is tender and most of the liquid is absorbed, about 25 minutes.
Check occasionally and stir gently to prevent sticking at the bottom.
Season with salt and black pepper to taste. Serve hot and enjoy.
Garnish with fresh parsley or green onions for added color and flavor.
