• 1 tablespoons olive oil
• 1 cup chopped onion
• 1/2 cup diced ham or bacon
• 1/2 green bell pepper, coarsely chopped
• 1 rib celery, diced
• 2 cups long-grain rice
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground pepper
• 2 cups chicken broth
• 1 can whole tomatoes (or 1 cup fresh, peeled and chopped)
• 2 cups cooked cubed chicken
• salt and pepper, to taste
• 2 tablespoons minced parsley

Preparation

In a large deep skillet or Dutch oven, heat the olive oil; add the ham or bacon. Sauté until meat is lightly browned. Add the chopped onion, green pepper, and celery. Sauté until the onion is tender. dd the rice and sauté, stirring, until lightly browned. Add the 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the 2 cups chicken broth and tomatoes to the skillet. Cover and simmer 25 minutes, or until the rice is tender and liquid absorbed. Stir the cooked chicken into the rice; heat through, about 2 to 3 minutes. Taste and add salt and pepper, if needed. Turn onto a platter; sprinkle with minced parsley, if desired.