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Categories:Viewed: 23 - Published at: 5 years ago
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 3 stalks celery, sliced
- 2 cloves garlic, minced
- Kosher salt
- 1 1/2 cups converted (parboiled) rice
- 1 1/2 to 2 cups diced or shredded ham (reserved from Slow-Cooked Ham and Beans)
- 3 cups stewed beans (reserved from Slow-Cooked Ham and Beans)
- Hot sauce, for serving (optional)
Method
- Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the onion, bell pepper, celery, garlic, and salt to taste.
- Cook, stirring occasionally, until the onion is translucent, about 7 minutes.
- Add the rice, ham, beans and 2 cups water and stir to combine.
- Reduce the heat to medium low, cover and cook until the rice is tender and almost all of the liquid is absorbed, 15 to 20 minutes.
- (Adjust the heat as necessary to maintain a gentle simmer; this will prevent the rice from sticking.)
- Remove from the heat and let stand 5 minutes before serving.
- Season with salt.
- Serve with hot sauce, if desired.
- Per serving: Calories 724; Fat 18 g (Saturated 5 g); Cholesterol 101 mg; Sodium 363 mg; Carbohydrate 94 g; Fiber 10 g; Protein 46 g
- Photograph by Antonis Achilleos
