| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Holiday, Texas, Southern | 1 | Servings | |
INGREDIENTS
| 1 | Onion; chopped | |
| 1 | c | Celery; chopped |
| 1 | c | Green bell pepper; chopped |
| 1 | Stalk celery; chopped | |
| Oil for sauteing | ||
| 2 | c | Uncooked rice |
| 2 1/2 | c | Chicken broth |
| 1 | cn | Ro- tel tomatoes and green chilies |
| 1 | cn | Black-eyed peas; (or fresh shelled) |
| 1 | c | Cubed ham |
| 1 | lb | Smoked sausage; cut up |
INSTRUCTIONS
Saute vegetables in oil. Add rice and cook until rice begins to fry. Add broth, Ro-tel tomatoes, peas, ham and sausage. Let come to a boil, stir, lower heat, cover and don't peek for 30 minutes. A dash of Tabasco never hurts if added with broth. Lou's note: I like to use half Ro-tel and half regular stewed tomatoes. Ro-tel alone is pretty hot for many people. NOTES : Recipe by Peggy J. Doolan, Houston, TX Recipe by: The Eyes of Texas Cookbook, 1987, p. 133 Posted to recipelu-digest Volume 01 Number 422 by Lou Parris <lbparris@earthlink.net> on Dec 30, 1997
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