African Chicken And Rice Casserole
|Broiler fryer chicken||3 Pound, cut up|
|Canned stewed tomatoes||32 Ounce (2 cans, 16 ounces each)|
|Water||2 Cup (32 tbs)|
|Uncooked regular rice||1 Cup (16 tbs)|
|Fully cooked smoked ham||1⁄4 Pound, cubed|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground red pepper||1⁄2 Teaspoon|
|Coarsely shredded cabbage||3 Cup (48 tbs)|
|Green beans||8 Ounce|
|Onions||2 , cut into 1/2 inch slices|
Heat chicken, tomatoes (with liquid), water, 2 teaspoons salt and the pepper to boiling in 5-quart Dutch oven; reduce heat.
Cover and simmer 30 minutes.
Stir in rice, ham, cinnamon and red pepper.
Add chicken, cabbage, green beans and onions.
Sprinkle with 1/2 teaspoon salt.
Heat to boiling; reduce heat.
Cover and simmer until thickest pieces of chicken are done, 20 to 30 minutes.