Creole Ham Supper
|Olive oil||2 Tablespoon|
|Cubed cooked chicken||4 Cup (64 tbs)|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Canned plum tomatoes||28 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|Rice||4 Cup (64 tbs) (Brand)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
In a large skillet, heat oil.
Add ham and onions.
Saute" until onions are tender and ham is lightly browned, about 3 minutes.
Drain tomatoes; reserve liquid.
Measure liquid and add water to make 3 cups.
Add liquid, tomatoes and basil to ham.
Simmer, uncovered, 5 minutes.
Bring to a vigorous boil.
Stir in rice.
Simmer until all liquid has been absorbed, about 5 minutes.
Stir in cheese just before serving.