This was a family favorite growing up. We could expect to see it a few days after a ham dinner, followed a few days later by a pea soup. If you do not have leftover ham, then use kielbasa or chorizo.
I am sure that my Mother pulled this out of some magazine some time in the mid 60's. I would say it was one of the more "Exotic" meals at our table.
2 cups cooked ham, cubed
1 large onion, peeled and diced
1 green pepper, cored and diced
1 red pepper, cored and diced
3 celery stalks, diced
1 tablespoon sweet paprika
1 teaspoon red pepper flakes
2 cans diced tomato
1 cup chicken stock
2 cups white rice
2 tablespoons olive oil
salt to taste
In a heavy bottomed pot saute onion.peppers and celery, along with the paprika and pepper flakes, till soft. Add tomato and chicken stock, bring to a boil. Add rice and ham, give one quick stir, bring back to a boil and then reduce to a simmer and cook till rice is done to your liking. A real treat is the crusty bits that get stuck to the bottom of the pot.
P.S. My sister Lois just sent me a message reminding me that Mom would, on occasion, add green olives.
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