Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 1 medium onion, diced

  3. 2 teaspoons minced garlic

  4. 3/4 cup diced ham

  5. 1/2 teaspoon dried thyme

  6. 1/2 teaspoon salt

  7. 1/2 teaspoon freshly ground black pepper

  8. 3/4 cup long-grain rice

  9. 1 1/4 cups chicken broth or stock

  10. 1 can (14 to 15 ounces) crushed tomatoes with green chilies

  11. 2 boneless, skinless chicken breasts, poached and shredded halves (about 3/4 pound)

  12. Fresh tomato, chopped, for garnish

  13. Hot pepper sauce

Instructions Jump to Ingredients ↑

  1. Heat oil in a large pot over medium-high heat until very hot. Add onion and cook, stirring occasionally, for 2 minutes, or until it begins to soften. Add garlic and ham and cook until ham begins to brown. Push ham mixture to one side. Add rice to the pan; brown. Add thyme, salt, pepper and broth. Stir once, then bring to a boil, cover, reduce heat and simmer 15 minutes.

  2. Add tomatoes and chicken, stir gently and briefly, then cover and cook 5 minutes. Turn off heat and let stand 5 minutes.

  3. Garnish with fresh tomato and serve with hot pepper sauce.

  4. Makes 4 servings.


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