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Yield
6 to 8 servings

How to Make It

Step 1

Cook rice in drippings in a small cast-iron skillet, stirring frequently, until rice is lightly browned. Set aside.

Step 2

Sauté onion, green pepper, green onions, parsley, and ham in oil in a Dutch oven until vegetables are tender. Stir in browned rice. Add broth, tomatoes, bay leaf, garlic, thyme, pepper, and hot sauce; stir until blended. Cover and cook over low heat 1 hour or until liquid is absorbed. Stir in chicken.

Oxmoor House Homestyle Recipes

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