Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Ham And Rice Dinner




Source of Recipe


wiccadwoman






List of Ingredients



• 1 cup uncooked brown rice
  
• 1 (14 ounce) can chicken broth
  
• 1 (14 1/2 ounce) can 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 (15 ounce) can red kidney beans
  
• 1/2 cup black olives, halved
  
• 1/2 to 1 teaspoon Cajun seasoning
  
• 1/4 pound large raw shrimp (51 to 60 per pound)
  
• 1/3 cup grated parmesan cheese
  






Instructions



1. 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.
   
2. Melt butter in a heavy skillet or dutch oven. Add chopped onion, garlic and green pepper. Saute over medium heat until onions are tender. If needed, add 1 to 2 tablespoons chicken broth to keep from burning. Add ham, reduce heat to low, cook 5 minutes; add 2 to 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.
   
3. Yield: 6 servings