1 (2 1/2 lb.) frying chicken
2 c. water
1 tbsp. salt
1/4 tsp. pepper
1/4 c. butter
2 c. chopped onion
1 c. chopped celery
1 c. clove garlic, crushed
1 lb. ham, cubed
1 (28 oz.) can whole tomatoes
1 lg. green pepper, chopped
1/2 tsp. thyme
1/4 tsp. cayenne pepper
1 c. uncooked rice (reg.)

1. Rinse chicken, place in Dutch oven. Add water, salt and pepper. Cover and bring to boil. Reduce heat to low and simmer 45 minutes.

2. Remove chicken and allow to cool. Remove meat from bones and cube. Set aside.

3. Pour broth into a 2 cup measuring cup. If necessary add water to make 2 cups. Set aside.

4. Melt butter in Dutch oven over medium-low heat. Add onion, celery and garlic. Saute until tender. Add ham, tomatoes, green pepper, thyme, cayenne and reserved chicken broth. Bring to boil and add rice, stir. Cover, reduce heat to low and simmer following rice package directions. Great for left over chicken and (or) cooked ham.