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Red Rice and Ham

Yield Makes 6 servings


  • 1 pound cooked ham, cubed
  • 2 (10 ounce) cans diced tomato and green chiles
  • 3 cups low-sodium chicken broth
  • 2 teaspoons Creole seasoning
  • 1 1/2 cups uncooked long-grain rice

How to Make It

  1. Sauté ham in lightly greased Dutch over over medium-high heat 5 minutes or until browned. Stir in tomato and green chiles, broth, and Creole seasoning; bring to a boil.

  2. Stir in rice; cover, reduce heat, and simmer 25 minutes. Uncover and cook until liquid is absorbed.