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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is another recipe taken directly from the 1938 edition of The American Woman's Cook Book. Ingredients:
1 tablespoon fat |
1 tablespoon flour |
1 lb ham, cooked and chopped |
1 cup cooked shrimp |
1 1/2 cups cook tomatoes |
1 onion, sliced |
1/4 teaspoon thyme |
1 garlic clove, crushed |
1 green pepper, chopped |
1 tablespoon minced parsley |
salt |
pepper |
paprika (to taste) |
1 teaspoon worcestershire sauce |
1 red pepper, chopped |
4 cups water |
1 cup uncooked rice |
Directions:
1. Melt fat and add flour, stirring until smooth and slightly browned.
2. Add chopped ham, shrimp and tomatoes and cook for 3 minutes.
3. Add onion, seasonings and water.
4. Simmer for 10 minutes.
5. Add rice and boil until tender, 30 minutes.
6. The mixture should not be stirred, although it may be necessary to lift it from the bottom of the kettle from time to time in order to keep the rice from burning.
7. Keep covered during cooking.
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