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In a heavy skillet, saute the sausage, onion, green pepper and garlic in oil over medium heat until the vegetables are fork-tender and fragrant.
Preheat the oven to 350°F. Add the cubed chicken and cubed cooked ham to the same skillet, continuing to cook for five minutes, until the meat is heated.
Stir in the diced tomatoes, rice, chicken broth, parsley, salt, pepper and thyme.
Transfer the mixture to a 2-quart baking dish. Cover and bake it for one hour or until the rice is tender and the liquid has been absorbed.