Makes approximately 6 servings ⋅ Adapted from The American Heart Association
- 1 lb extra-lean ham (cut into half-inch dice)
- 1 pound boneless, skinless chicken breasts (all visible fat discarded, cut into 1-inch cubes)
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 medium yellow onion, about one cup, cut into 1/2-inch pieces
- 2 stalks of celery, about 1 cup, cut into 1/2-inch pieces
- 1 large green bell pepper, about one cup, cut into 1/2-inch pieces
- 2 clove garlic (finely chopped)
- 1 1/2 cups uncooked long-grain white or brown
- 2 cups low-sodium chicken broth
- 1/2 teaspoon dried thyme
In a deep heavy pot add ½ inch of water and add the diced ham.
Cook over medium heat until the water boils away. In a 4-6 quart pot, this will take about 7-10 minutes.
Continue cooking until the ham is lightly browned, about 5 minutes. Remove the ham and set aside.
Pour off and discard any fat.
Add the olive oil to the same unwashed pot and raise the heat to medium-high.
Season the chicken with the pepper and brown in the heavy pot with the olive oil for about 5 minutes; remove from the pot and set aside.
Add the onion, celery, and bell pepper to the pot and sauté until soft, about 5 minutes.
Add the garlic, ham, and chicken, uncooked rice, chicken broth, and thyme to the onion, celery, and bell pepper mixture and bring to a boil.
Reduce heat to low, cover, and simmer until the water evaporates and the rice is cooked, about 15 minutes for white rice and 25 for brown rice. Serve in bowls.