African Chicken and Rice Casserole
(Jollof Rice - Ghana)

Yield: 8 servings

Ingredients

• 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 (3/4 cup) fully cooked smoked ham, cubed
• 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

Instructions

1. Heat chicken, tomatoes, water, 2 teaspoons salt and pepper to boiling in 5-quart Dutch oven; reduce heat. Cover and simmer 30 minutes.
2. Remove chicken.
3. Stir in rice, ham, cinnamon and red pepper.
4. Add chicken, cabbage, green beans and onions.
5. 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.

Notes

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