Servings: 4

6 tablespoons butter 6 tablespoons butter
1/2 cup chopped green onions ½ cup chopped green onions
1/2 cup chopped yellow onions ½ cup chopped yellow onions
1 large green bell pepper, seeded and julienne 1 large green bell pepper, seeded and julienne
1 cup coarsely chopped celery 1 cup coarsely chopped celery
1 teaspoon minced garlic 1 teaspoon minced garlic
1/2 pound chicken, poached and shredded ½ pound chicken, poached and shredded
1/2 pound cubed boiled ham ½ pound cubed boiled ham
1 (16-ounce) can whole tomatoes, crushed, with the can juices 1 cup chicken broth 1 (16-ounce) can whole tomatoes, crushed, with the can juices 1 cup chicken broth
Salt and cayenne Salt and cayenne
2 bay leaves 2 bay leaves
1 cup long-grain rice, uncooked 1 cup long-grain rice, uncooked
Hot sauce Hot sauce

In a large heavy pot, heat the butter over medium heat.
Add the onions, bell peppers, celery and garlic. Sauté for about 5 minutes, or until they are wilted.
Add the chicken and ham. Cook for 2 to 3 minutes.
Stir in the tomatoes and chicken broth. Season to taste with salt and cayenne.
Add the bay leaves and the rice. Cover and reduce the heat to medium-low.
Cook until the rice is tender and all the liquid is absorbed, about 25 minutes.
Remove the bay leaves and serve. Pass the hot sauce!