Rocking Rice and Ham
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RECIPE BY: - Sheila Lukins
From Sunday Parade Magazine
2 tablespoons olive oil
1 large onion, chopped
1 red bell pepper, cut into 1/2-inch dice
1-1/2 cups chopped celery
2 cloves garlic, finely minced
2 pounds baked ham, cut into 1-inch cubes
1 (28-ounce) can plum tomatoes, with juice
1 cup water or chicken broth
1-1/2 cups long-grain rice
1/4 cup chopped fresh parsley
Salt and pepper, to taste
Place the oil in a large pot over medium-low heat. Add the onion, bell pepper and celery; cook, stirring, for 10 minutes, adding the garlic during the last 5 minutes. Add the ham and cook, stirring, for 5 minutes.
Add the tomatoes and water; bring to a boil. Stir in the rice. Reduce heat to a simmer, cover and cook for 20 minutes. Uncover, fluff with a fork, stir in the parsley and season to taste.
NOTES - Add the garlic for 5 minutes only, to be sure that it doesn't burn. If you like your rice less red, remove a bit of the tomato juices, and substitute with water.