2 tablespoons vegetable oil
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
1 pound skinless chicken breast,cut into 1-inch square strips
4 bay leaves
1 pound boiled ham, cut into 1/2-inch cubes
1 can (14 1/2 ounces) chopped tomatoes, with juice
1 tablespoon chopped garlic
1 1/2 tablespoon cajun seasnoning
1 teaspoon salt
1/2 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
1 cup minute rice
Season the chicken with the cajun seasoning.
Heat the oil in a large cast-iron Dutch oven over medium heat.
Add the onions, bell peppers, and celery and sauté for 7 to 8 minutes, or until golden and soft.
Add the chicken and bay leaves and sauté 2 to 3 minutes.
Add the ham and sauté for 2 to 3 minutes. Add the
tomatoes with their juice, the garlic, salt, cayenne,
black pepper, and thyme. Cook for about 10
minutes, stirring often.
Cover and cook over medium heat for 25 to 30
Add the rice, cover, remove from the heat and let stand, for about 5 to 6 minutes.
Remove the bay leaves.