Recipe: Rocking Rice and Ham (using tomatoes, celery, onion and bell pepper)

ROCKING RICE AND HAM

2 tablespoons olive oil
1 large onion, chopped
1 red bell pepper, cut in 1/2-inch dice
1 1/2 cups chopped celery
2 cloves garlic, finely minced
2 pounds baked ham, cut in 1-inch cubes
1 (28 oz) can plum tomatoes, with the juice*
1 cup water (or chicken broth)
1 1/2 cups uncooked long-grain rice
1/4 cup chopped 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 garlic for 5 minutes only, to be sure that it doesn't burn.)

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.

*If you like your rice less red, remove a bit of the tomato juice and substitute water.

Makes 6 servings
Source: Sheila Lukins, Simply Delicious in Parade magazine, September 27, 1998