Email to Marla Hudgins      

Ham n Rice Dinner

Source of Recipe

Marla


Recipe Introduction

"Nice recipe for using leftover Easter ham"

List of Ingredients

Ham n Rice Dinner




1 cup uncooked brown rice*
1 can (14 oz) chicken broth
1 can (14.5 oz) Cajun style stewed tomatoes, undrained
2 tablespoons butter
1 small onion
3/4 cup sweet bell pepper, red or green
1 teaspoon minced garlic
1 1/2 cups cubed cooked ham
1 can (15 oz) red kidney beans
1/2 cup black olives, halved
1/2-1 teaspoon Cajun seasoning
1/4 pound large raw shrimp (51-60 per pound)
1/3 cup grated Parmesan cheese





Recipe

Combine rice, 1 1/2 cups chicken broth, and undrained stewed tomatoes; bring to
a boil, stir rice once, reduce heat to simmer, cover and cook 50 minutes. Remove
from heat and allow to stand 10 minutes.

While rice is cooking, peel and chop onion, seed and chop bell pepper, cube ham,
drain kidney beans, slice olives in half, and peel shrimp.

Melt butter in heavy skillet or Dutch oven. Add chopped onion, garlic, and green
pepper. Sauté over medium heat until onions are tender. If needed, add 1-2 tablespoons
chicken broth to keep from burning.

Add ham, reduce heat to low, cook 5 minutes; add 2-3 tablespoons chicken broth,
as needed for moisture. Add drained kidney beans and cooked rice. Stir in Cajun
seasoning and olives. Place peeled shrimp on top, cover and continue to cook on
simmer 5 minutes or until shrimp are completely cooked (all pink). Serve hot, sprinkled
with fresh Parmesan cheese.

Serves 6