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INSTRUCTIONS:
Place the onion, green sweet pepper, garlic, chili powder, oregano and bay leaf in the soaked clay pot. Add the rice, ham and tomatoes, and mix well, then pour in the stock. Sprinkle in a little seasoning. Cover the pot and place in the cold oven. Set the oven at 425F. Cook for 30 minutes. Stir the mixture, then cook, covered, for a further 30 minutes.
Place the onion, green sweet pepper, garlic, chili powder, oregano and bay leaf in the soaked clay pot. Add the rice, ham and tomatoes, and mix well, then pour in the stock. Sprinkle in a little seasoning. Cover the pot and place in the cold oven. Set the oven at 425F. Cook for 30 minutes. Stir the mixture, then cook, covered, for a further 30 minutes.
Serves 4.
INGREDIENTS:
1 large onion, chopped
1 green sweet pepper, seeded and diced
1 garlic clove, crushed
1/4 - 1/2 teaspoon chili powder
1 teaspoon dried oregano
1 bay leaf
1 1/2 cups long-grain rice
3 cups diced cooked ham
4 tomatoes, peeled and diced
3 3/4 cups chicken stock
salt and pepper
2 tablespoons chopped parsely
12 large shrimp
1 large onion, chopped
1 green sweet pepper, seeded and diced
1 garlic clove, crushed
1/4 - 1/2 teaspoon chili powder
1 teaspoon dried oregano
1 bay leaf
1 1/2 cups long-grain rice
3 cups diced cooked ham
4 tomatoes, peeled and diced
3 3/4 cups chicken stock
salt and pepper
2 tablespoons chopped parsely
12 large shrimp
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Copyright 2008 4G Company, Bentonville, AR
Email us at webmaster@recipesdietsandmore.com
Email us at webmaster@recipesdietsandmore.com
Recipe courtesy of Salamander Books, Ltd. and Romertopf.
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A Romertopf Clay Baker Recipe
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By far our most popular Romertopf® model! This clay pot will make the most tender chicken you've ever tasted! Great for meat and fish, too! 3-quart/4-6 pound capacity. (Wire holder sold separately)
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