• 1 lb extra-lean ham
(cut into half-inch dice)
• 1 lb boneless, skinless chicken
(all visible fat discarded, cut into
• 1/2 tsp ground black pepper
• 1 Tbsp olive oil
• 1 medium yellow onion, about one cup,
cut into 1/2-inch pieces
• 2 stalks of celery, about 1 cup, cut into 1/2-inch pieces
• 1 large green bell pepper, about one cup, cut into 1/2-inch pieces
• 2 clove garlic (fi nely chopped)
• 1 1/2 cups uncooked long-grain white or brown rice
• 2 cups low-sodium chicken broth
• 1/2 tsp dried thyme
1. In a deep heavy pot add ½ inch of water and add the diced ham.
2. Cook over medium heat until the water boils away. In a 4-6-quart pot, this will
take about 7-10 minutes.
3. Continue cooking until the ham is lightly browned, about 5 minutes.
Remove the ham and set aside.
4. Pour o and discard any fat.
5. Add the olive oil to the same unwashed pot and raise heat to medium-high.
6. Season the chicken with the pepper and brown in the heavy pot with the olive oil
for about 5 minutes, remove from the pot and set aside.
7. Add the onion, celery and bell pepper to the pot and sauté until so , about
8. Add the garlic, ham and chicken, uncooked rice, chicken broth and thyme to the
onion, celery and bell pepper mixture and bring to a boil.
9. Reduce heat to low, cover and simmer until the water evaporates and the rice is
cooked, about 15 minutes for white rice and 25 for brown rice. Serve in bowls.