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
  1. In a deep heavy pot add ½ inch of water and add the diced ham.
  2. Cook over medium heat until the water boils away. In a 4-6 quart pot, this will take about 7-10 minutes.
  3. Continue cooking until the ham is lightly browned, about 5 minutes. Remove the ham and set aside.
  4. Pour off and discard any fat.
  5. Add the olive oil to the same unwashed pot and raise the heat to medium-high.
  6. 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.
  7. Add the onion, celery, and bell pepper to the pot and sauté until soft, about 5 minutes.
  8. 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.
  9. 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.