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Categories:Viewed: 33 - Published at: 5 years ago
Ingredients
- 3 Tbsp. vegetable oil
- 2 large onions, chopped
- 1 large green pepper, cored, seeded and chopped
- 2 to 3 cloves garlic, minced
- 2 c. cubed ham (1/2 lb.)
- 1 c. uncooked rice
- 1/2 tsp. dried thyme, crumbled
- 1/2 tsp. salt
- 1/4 to 1/2 tsp. dried, crushed red pepper
- 1 (28 oz.) can tomatoes, diced or chopped (with juice)
- 3/4 c. chicken broth or dissolve 1 chicken bouillon in 3/4 c. hot water
Method
- Heat oil in heavy 12-inch skillet or Dutch oven over moderate heat. Add onions, green pepper and garlic. Saute 5 minutes. Add ham and rice. Stir until rice is coated with the oil, about 1 minute.
- Add thyme, salt, red pepper, tomatoes and broth.
- Cover and simmer 20 to 25 minutes or until rice is tender and liquid has been absorbed.
- (Check after 15 minutes and add up to 1/4 cup water if mixture seems too dry.)
