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