My cold rice salad has a little hint of spice for a classic jambalaya-style kick. Shrimp, tomatoes, ham and peppers give the dish bright colors and a delightful texture.

Ingredients

• 1-1/3 cups uncooked long grain rice
• 2 tablespoons olive oil
• 2 cups cubed fully cooked ham
• 1/3 cup chopped onion
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 to 1 teaspoon salt
• 1/4 to 1/2 teaspoon cayenne pepper
• 1/4 teaspoon pepper
• 1/3 cup red wine vinegar
• 1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound)
• 2 celery ribs, thinly sliced
• 1 small green pepper, julienned
• 1 small sweet red pepper, julienned
• 1 pint cherry tomatoes, halved
• 2 green onions, sliced

Directions

1. Prepare rice according to package directions; cool. In a large skillet, heat oil over medium heat. Add ham and onion; cook and stir until onion is tender, about 5 minutes. Add next 6 ingredients; cook and stir 2 minutes. Remove from heat; stir in vinegar.
2. Combine rice, ham mixture, shrimp, celery and peppers. Refrigerate, covered, at least 2 hours. Add tomatoes; toss to combine. Sprinkle with green onions.