Spanish Rice and Ham

Heat vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Add the rice and cook, stirring frequently, until the grains are lightly golden and toasted, about 2-3 minutes.

Add the diced onion and green pepper to the toasted rice and cook, stirring occasionally, until the vegetables begin to soften.

Stir in the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to let it burn.

Add the canned tomatoes, water, chili powder, sugar, and pepper to the skillet, stirring well to combine all ingredients and break up any large tomato pieces.

Stir in the diced ham, then bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover the skillet tightly, and simmer until the rice is tender and has absorbed most of the liquid.

Remove the lid and check that the rice is fully cooked and the liquid has been absorbed to a thick, stew-like consistency; if needed, cook uncovered for an additional 2-3 minutes.

Taste and adjust seasoning with additional chili powder, pepper, or sugar as desired, then serve hot directly from the skillet.