RCI-RC.001.0210.001
Spanish Rice with Ham
3-4 servings Spanish Rice with Ham
Prep35 min
Cook40 min
Total75 min
Servings4
Difficultyadvanced
Ingredients
- 1 tablespoon
- medium Shrimp8 ouncesshelled and deveined
- 1/2 teaspoon
- sweet red pepper1 unitfinely chopped
- Onion1 largefinely chopped
- garlic2 clovesfinely chopped
- uncooked texmati rice1 cup
- (14.5 ounces) can fat free reduced-sodium chicken broth1 unit
- (14.5 ounces) can no-salt-added stewed tomatoes1 unit
- 1/2 teaspoon
- 1/8 teaspoon
- cubed Ham1 cupleftover if u have some
- 2 tablespoons
Method
1
Heat olive oil in a large skillet or paella pan over medium-high heat. Add shrimp, season with dried oregano, and cook for 2-3 minutes per side until pink and opaque, then remove and set aside.
2
In the same skillet, add the finely chopped onion, sweet red pepper, and garlic; sauté for 4-5 minutes until softened and fragrant, stirring occasionally.
4 minutes
3
Add the uncooked texmati rice to the skillet and stir constantly for 2 minutes to lightly toast the rice and coat it with oil.
4
Pour in the chicken broth and stewed tomatoes (with their juices), then add salt and red pepper flakes. Stir well to combine all ingredients.
1 minutes
5
Bring the mixture to a boil, then reduce heat to low, cover with a lid, and simmer for 15-18 minutes until the rice is tender and the liquid is mostly absorbed.
16 minutes
6
Stir in the cubed ham and reserved cooked shrimp, then cover and cook for an additional 2-3 minutes to heat through.
2 minutes
7
Remove from heat and let rest covered for 2 minutes. Fluff the rice with a fork, garnish with chopped cilantro, and serve immediately.