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1-1/2 cups chicken, cooked and diced (reserve broth)
1 cup sliced ham
1/2 cup each: diced onion, diced celery, diced green pepper
4 Tbsp. vegetable oil
1 cup uncooked Riceland Extra Long Grain Rice
1 Tbsp. garlic powder
Salt and pepper to taste
2-1/2 cups chicken broth
12 stuffed sliced green olives
1/4 cup slivered almonds
Red pepper flakes, if desired
Dice ham, onion, celery and green pepper; set aside. Heat oil in large skillet over medium heat. Add uncooked rice and cook about 15 minutes until rice turns brown. Add chicken, ham, vegetables, salt, pepper and garlic powder. Add chicken broth; stir well. Cover and simmer until all broth is absorbed - about 20-30 minutes. Before serving, sprinkle sliced olives and almonds on top. May sprinkle hot red pepper flakes if desired. Serve with green salad and hot garlic bread. (1992 Riceland Rice Cook-Off Best Main Dish by Peggy Dennie, Little Rock Arkansas)
Serves 6
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