Ingredients

The following ingredients have 4 Servings
  • 2 teaspoon olive oil
  • 2 cups diced ham (Tasso Ham if you can find it)
  • 1 stalk celery (diced)
  • 1 medium onion (diced)
  • 1/2 red bell pepper (seeded and diced)
  • 1 poblano pepper (seeded and diced)
  • 2 cloves garlic (minced)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 cup long grain rice
  • 5-6 stems of thyme (tied with kitchen string)
  • 2 cups low sodium chicken broth
  • 1 cup canned diced tomatoes (drained)
  • 1/2 pound large shrimp (peeled and deveined)
  • 1/2 cup frozen peas
  • 2 tablespoons parsley (chopped)

Instruction

  • Heat a large skillet (with a lid) over medium high heat.  Add olive oil and ham and saute for 2-3 minutes, stirring occasionally.  Add the celery, onion, bell pepper, poblano and garlic and stir. Saute for 2-3 minutes or until vegetables are tender and onions are slightly translucent.
  • Add the salt, pepper and cayenne and mix together thoroughly. Add the thyme and rice and cook for 2-3 minutes. Stir in the chicken broth and bring to a boil.  Reduce heat to a simmer, cover tightly with the lid and cook for 10 minutes.
  • Add the diced tomatoes and cook, covered  for 5 minutes.  Add the shrimp and cover with the lid for 3-4 minutes or until shrimp are opaque.  Add the frozen peas and stir.  Sprinkle with parsley and serve.