| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Quick/easy, Meats, One-dish |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 2 |
lg |
Onions; diced |
| 1 |
|
Red bell pepper; diced |
| 1 |
|
Green bell pepper; diced |
| 3 |
lg |
Garlic cloves; chopped |
| 28 |
oz |
Can ready-cut tomatoes |
| 2 |
c |
Ham; diced |
| 1/2 |
c |
Dry white wine |
| 1 |
ts |
Dried thyme |
| 1 |
ts |
Dried basil |
| 1 |
ts |
Paprika |
| 1/2 |
ts |
Cayenne pepper |
| 3/4 |
c |
Long-grain white rice |
INSTRUCTIONS
NORMA WRENN
Heat oil in large Dutch oven over medium heat. Add onions, bell peppers
and garlic; saute until beginning to soften, about 10 minutes. Mix in
tomatoes with their juices, ham, wine, thyme, basil, paprika and cayenne
pepper. Bring to boil. Gradually stir in rice. Cover pot. Reduce heat to
mediium-low; simmer until rice is tender and most liquids are absorbed,
about 25 minutes. Seaons with salt and pepper.
Source: Bon Appetit 11/95
Posted to MM-Recipes Digest V4 #300 by "Deborah Kühnen"
<DEBKUHNEN@classic.msn.com> on Nov 19, 97
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