Prep 10 mins
Cook 20 mins
This recipe is great for that leftover ham that you have after all the holidays. Makes a little change from the ham salads and ham sandwiches. Give it a try.
- 1 1⁄2 cups cubed cooked ham
- 1 tablespoon olive oil
- 1 cup chopped onion
- 3⁄4 cup chopped green sweet pepper (bell)
- 2 minced garlic cloves (I actually prefer a little more)
- 1 (14 ounce) can stewed tomatoes
- 1 (14 ounce) can chicken broth
- 1 teaspoon cajun seasoning
- 1 1⁄2 cups quick-cooking rice
- salt & fresh ground pepper
- Heat olive oil in large sauce pan over medium heat.
- Cook the onion, sweet pepper and garlic in the oil for about 5 minutes or until tender.
- Stir in the can of tomatoes, chicken broth, ham and seasonings.
- Bring to a boil then reduce heat to simmer.
- Simmer, uncovered, for 5 minutes.
- Stir in rice and remove from heat.
- Cover and let stand about 5 minutes, or until rice is tender.
A lovely quick and easy recipe. I'll make again but will play around with the toms and broth. It is very ingredient dependent, if that makes any sense. Thanks for posting!
This is a great recipe and such a nice change from sandwiches or salads!!! Thank you so much. But instead of the cajin seasoning I used 1 tsp of Emeril's Bayou Blast seasoning from the Food Network that I always keep made up in my pantry. This is definately a keeper. I also used Hunts stewed tomatoes and I am MSG intollerant and Hunts has zero MSG in their products.
this was a great dinner and a great way to use up some holiday ham! We added some frozen corn and spinach (needed to use up) to the mixture and served the rice separately. thanks for a wonderful dinner!