HAM PILAF
3 Tablespoons vegetable oil
1 onion diced
1 green bell pepper, diced
1 rib celery, diced
3 cloves garlic, minced (about 1 1/2 teaspoons)
1 (28 ounce) can crushed tomatoes
1 to 2 cups ham, diced
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 cup water
1 cup long-grain white rice
Heat oil in Dutch oven or wide deep pot over low heat. Add onion, then bell pepper and celery. Add garlic. Increase heat to medium-high and cook, stirring occasionally, until vegetables begin to soften, about 10 minutes.
Add tomatoes, ham, thyme, salt and cayenne pepper. Add water and bring to boil.
Add rice and stir briefly. Cover pot and reduce heat to low. Simmer mixture until rice is tender, about 20 minutes.
Serve with French bread.
Servings: 4
3 Tablespoons vegetable oil
1 onion diced
1 green bell pepper, diced
1 rib celery, diced
3 cloves garlic, minced (about 1 1/2 teaspoons)
1 (28 ounce) can crushed tomatoes
1 to 2 cups ham, diced
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 cup water
1 cup long-grain white rice
Heat oil in Dutch oven or wide deep pot over low heat. Add onion, then bell pepper and celery. Add garlic. Increase heat to medium-high and cook, stirring occasionally, until vegetables begin to soften, about 10 minutes.
Add tomatoes, ham, thyme, salt and cayenne pepper. Add water and bring to boil.
Add rice and stir briefly. Cover pot and reduce heat to low. Simmer mixture until rice is tender, about 20 minutes.
Serve with French bread.
Servings: 4
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