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Prep Time: 10 Minutes Cook Time: 27 Minutes |
Ready In: 37 Minutes Servings: 4 |
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From Good Food Magazine September 1988 Ingredients:
2 tablespoons olive oil |
1 medium onion, finely chopped |
3 ounces smoked ham, finely chopped |
2 fresh jalapeno peppers, seeded, finely chopped |
1 medium celery rib, & leaves, finely chopped |
2 cups chicken broth |
1 cup long-grain rice |
1/2 teaspoon dried thyme |
1/4 teaspoon fresh ground pepper |
1/8 teaspoon cayenne pepper |
1 (15 ounce) can red kidney beans, rinsed |
1 tablespoon chopped fresh cilantro |
Directions:
1. Heat oil in large heavy saucepan over medium heat. Add onion, ham, jalapenos, and celery; cook until onion is tender, about 5 minutes. Stir in broth, rice, thyme, pepper, and cayenne. Simmer covered until liquid is absorbed, about 20 minutes.
2. Gently stir in beans and heat through. Sprinkle with cilantro.
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