| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 2 1/2 | c | Cubed fully cooked low-fat ham |
| 1/3 | c | Chopped onion |
| 2 | Garlic cloves, minced | |
| 1 | ts | Dried oregano |
| 1 | ts | Dried thyme |
| 1/4 | ts | Cayene pepper |
| 1/4 | ts | Pepper |
| 1 | tb | Cooking oil |
| 1/3 | c | Cider or red wine vinegar |
| 4 | c | Cooked rice |
| 3 | c | Diced cooked chicken |
| 2 | Celery ribs, thinly sliced | |
| 1/2 | c | Julienned green pepper |
| 1/2 | c | Julienned sweet red pepper |
| 2 | Green onions with tops sliced | |
| 1 | pt | Cherry tomatoes |
INSTRUCTIONS
In a skillet over medium heat, saute the first seven ingredients in oil until vegetables are tender. Remove from the hear; stir in vinegar. Cool for 5 minutes. In a bow, toss rice, chicken, celery, peppers and onions. Stir in the ham mixture. Cover and chill for at least 2 hours. Garnish with tomatoes. I got this recipe from Taste of Home Magazine. That is a lot of ingredients, but it was worth it. Posted to TNT - Prodigy's Recipe Exchange Newsletter by ellenmirvine@juno.com (Ellen M Irvine) on Jul 05, 1997
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