Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2½ cup | Cubed fully cooked low-fat ham |
| ⅓ cup | Chopped onion |
| 2 \N | Garlic cloves, minced |
| 1 teaspoon | Dried oregano |
| 1 teaspoon | Dried thyme |
| ¼ teaspoon | Cayene pepper |
| ¼ teaspoon | Pepper |
| 1 tablespoon | Cooking oil |
| ⅓ cup | Cider or red wine vinegar |
| 4 cups | Cooked rice |
| 3 cups | Diced cooked chicken |
| 2 \N | Celery ribs, thinly sliced |
| ½ cup | Julienned green pepper |
| ½ cup | Julienned sweet red pepper |
| 2 \N | Green onions with tops sliced |
| 1 pint | Cherry tomatoes |
In a skillet over medium heat, saute the first seven ingredients in oil until vegetables are tender. Remove from the hear; stir in vinegar. Cool for 5 minutes. In a bow, toss rice, chicken, celery, peppers and onions.
Stir in the ham mixture. Cover and chill for at least 2 hours. Garnish with tomatoes. I got this recipe from Taste of Home Magazine. That is a lot of ingredients, but it was worth it. Posted to TNT - Prodigy's Recipe Exchange Newsletter by ellenmirvine@... (Ellen M Irvine) on Jul 05, 1997