| 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
A Message from our Provider:
“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”