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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I enjoy cooking ethnic foods, especially those that call for lots of rice. Line my mom, I often prepare this dish for special Sunday-get-togethers. Ingredients:
1-1/2 cups cubed cooked chicken |
1 cup cubed fully cooked ham |
1/2 cup sliced fully cooked johnsonville® smoked sausage (1/4-inch slices) |
1 medium onion, chopped |
1 small green pepper, chopped |
4 tablespoons olive oil, divided |
1/4 cup pimiento-stuffed olives, halved |
1/2 cup raisins, optional |
1 cup uncooked converted rice |
2 garlic cloves, minced |
3 teaspoons ground turmeric |
1-1/2 teaspoons curry powder |
2-1/4 cups chicken broth |
1-1/2 cups frozen mixed vegetables |
Directions:
1. In a large skillet, saute the chicken, ham, sausage, onion and green pepper in 2 tablespoons oil for 3-5 minutes or until onion is tender. Add olives and raisins if desired. Cook 2-3 minutes longer or until heated through, stirring occasionally; remove meat and vegetable mixture from pan and keep warm.
2. In the same skillet, saute rice in remaining oil for 2-3 minutes or until lightly browned. Stir in the garlic, turmeric and curry. Return meat and vegetables to pan; toss lightly. Add broth and mixed vegetables; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender. Yield: 6-8 servings.
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