Yield: 6 servings
|2 tablespoons||Olive oil|
|8 ounces||Ham, diced|
|8 ounces||Chorizo sausage, sliced|
|1 large||Spanish onion, chopped|
|3||Garlic cloves, crushed|
|½ teaspoon||Dried thyme|
|2 tablespoons||Chopped fresh parsley|
|1½ cup||Boiling chicken stock|
|1½ cup||Long grain wild rice|
|¼ teaspoon||Cayenne pepper|
|1 teaspoon||Hot-pepper sauce|
|1 can||Tomatoes (14 oz)|
|1||Green bell pepper, seeded, diced|
|2 tablespoons||Dry white wine|
|Tomato slices (opt)|
|Fresh thyme sprigs (opt)|
Heat oil in a saucepan. Add ham, sausage and onion. Fry gently 3 minutes. Add garlic, thyme and parsley. Stir well, then add stock, rice, cayenne and hot-pepper sauce; mix well. Add tomatoes with juice and break up with a spoon. Bring mixture to a boil; stir well, then cover and simmer gently 15 minutes.
Stir in bell pepper and wine. Cover and cook 8 minutes or until liquid is absorbed. Fluff with a fork. Garnish with tomato slices and thyme sprigs, if desired, and serve hot.
VARIATION: Add 4 ounces cook peeled medium-size shrimp, thawed if frozen, to mixture 5 minutes before end of cooking time. For a fierier flavor, add more cayenne and hot-pepper sauce to taste.