- 2 tablespoons [30 mL] corn oil
- 3/4 pound [340 g] chicken white, cut in cubes
- 1 sweet green pepper, membranes removed and seeded, diced
- 4 ounces [113 g] ham, cut in thin strips
- 1 [14-ounce / 398-mL] can tomatoes, coarsely chopped
- 1 cup [250 mL] long grain rice
- 1 pack Creole rice seasoning mix
- 1 can Jalapeno peppers, drained and chopped [optional]
- 1 1/2 cups [375 mL] water
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- Into a saucepan, heat corn oil over medium-high heat.
- Stir-fry chicken cubes until no longer pink inside.
- Add sweet green pepper dices; stir-fry until softened.
- Stir in ham strips, coarsely chopped tomatoes with juice, rice, Creole rice seasoning mix, if desired chopped Jalapeno peppers, and water.
- Bring to boil.
- Cover and leave to simmer for approximately 20 to 25 minutes, until most of the liquid has been absorbed and rice is tender.
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