1 fryer chicken (2-3 lbs.), disjointed
1/2 lb. ham, cubed
2 tbsp. salad oil
1 c. chopped green pepper
1 c. chopped onion
Mushrooms, if desired
1 clove garlic, minced
1 tsp. salt
2 tsp. Worcestershire sauce
1/4 tsp. thyme
3 c. water
1 1/2 c. raw white rice

2 cups deboned, diced cooked chicken may be used.

Brown chicken and ham in salad oil in large skillet with tight fitting cover. Remove the chicken and ham. Cook green pepper, onion, garlic (mushrooms) slowly for 5 minutes. Stir in seasonings and water; simmer 10 minutes.

Mix in rice, chicken and ham. Cover and cook over low heat for 25 minutes. Remove cover; fluff rice. Cook 5 minutes longer. Serves 6.