Recipes out of the Blond Box

We have made this countless times, especially when the kids were younger, and we were happy to see that they also liked it. It makes a lot, to serve half and freeze the other half, and that, in itself was also a good use of parental time. And a way to use up leftover ham, like Roasted Pepper-Rice One Pot, and Ham, Rice, and Greens.

½ cup sliced green onions (scallions)
1 cup (1 medium) green pepper, cut into thin, bite-size strips
1 clove garlic, minced
1 tablespoon cooking oil
2 ½ cups brown rice
2 cans chicken broth, or 3 ½ cups
1 can (15 ounces) black or red kidney beans, rinsed and drained
1 cup (about 4 ounces) fully-cooked ham
¾ teaspoon dried oregano
2 medium tomatoes, cut into bite-size pieces OR 14 cherry tomatoes, halved

1. Sauté green onions, green peppers, and garlic in the oil in a large pot for 1 minute.
2. Add uncooked rice; cook and stir for 2 minutes more. Stir in broth, beans, ham, and oregano. Bring to the boil, and reduce heat.
3. Simmer for 40 – 45 minutes, or until liquid is absorbed. Stir tomato pieces into the hot rice.