Ingredients
1 tsbp. Olive Oil
1 large Bay Leaf
1 large, Red Bell Pepper
3 tbsp. Parsely
5oz. Skinless, chicken breast, diced
1 (28oz.) can diced tomatoes
1 (3/4c.) cold water
1 lb. cooked Shrimp, chopped into bite size pieces
1 large onion, chopped
2 medium cloves garlic, minced
2 Celery Stalks, diced
4 oz. Ham, cut into 1/2" chunks
1 tsp. Cayenne Pepper
1 (8oz) can tomato paste
3/4c uncooked brown rice
Preparation
Add oil to large non-stick saucepan. Over medium heat, saute onions, garlic, green peppers and celery until onions are translucent. Add Parsely, ham, chicken, bay leaf and Cayenne Pepper. Cook, stirring often (5-6 minutes). Add tomatoes (with juices) and cold water. Gently simmer, uncovered stirring occasionally about 5 minutes. Pour rice into pan and stir well. Bring mixture to a boil. Reduce heat and simmer uncovered for 45 minutes or until rice is cooked and most of the liquid has been absorbed. Stir in shrimp and cook for 5 more minutes. Remove Bay Leaf, season to taste with Cayenne Pepper and salt.
