2 tablespoons butter
1 cup finely chopped onion
1/2 cup finely chopped green pepper
2 cloves garlic, minced
1 1/2 cups diced cooked chicken
1 cup diced cooked ham
1/2 pound smoked sausage, cut in 1/4 inch slices
3 cups canned tomatoes, undrained
1 cup raw white rice
1 1/2 cups chicken broth
1/2 teaspoon dried leaf thyme
1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley flakes
1/2 teaspoon chili powder
1 1/2 teaspoons salt, or to taste
1/4 teaspoon freshly ground black pepper
Preheat oven to 350°F.
Melt the butter in a large skillet and add the onion, green pepper and
garlic. Cook slowly, stirring often, until the onion and pepper are tender.
Add the chicken, ham and sausage; cook, stirring, 5 minutes.
Add the tomatoes with their liquid, the rice, broth, thyme, parsley, chili
powder, salt, and pepper.
Turn the mixture into a large casserole. Cover and bake until the rice is
tender, about one and one-quarter hours.
Serves 4 to 6.