African Chicken and Rice Casserole (Jollof Rice - Ghana)

1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
2 (16 ounce) cans stewed tomatoes (with liquid)
2 cups water
2 teaspoons salt
1/4 teaspoon pepper
1 cup uncooked regular rice
1/4 pound fully cooked smoked ham, cubed (3/4 cup)
1/4 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground red pepper
3 cups coarsely shredded green cabbage;
8 ounces green beans*
2 onions, cut into 1/2-inch slices
1/2 teaspoon salt

Heat chicken, tomatoes, water, 2 teaspoons salt and pepper to boiling in 5-quart Dutch oven; reduce heat. Cover and simmer 30 minutes.

Remove chicken. Stir in rice, ham, cinnamon and red pepper. Add chicken, cabbage, green beans and onions. Sprinkle with 1/2 teaspoon salt. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done — 20 to 30 minutes longer.

Yields 8 servings.

* 1 (10 ounce) package frozen French-style green beans, thawed, can be substituted.