Ingredients

• 2 tbsps vegetable oil
• 1/2 cup diced cooked ham
• 2 cloves garlic, minced
• 1 red onion, chopped
• 3/4 cup tomato, peeled, seeded and diced
• 1/2 sweet green or red pepper, chopped
• 3/4 cup corn niblets
• 1 bay leaf
• 1/4 cup fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp hot pepper flakes
• 1/4 tsp pepper
• 1 cup water
• 2 cups red kidney beans, cooked, drained and rinsed
• 2 cups brown long-grain rice, cooked
• 1/4 cup green onions, thinly sliced

Directions

• In saucepan, heat oil over medium heat; cook ham, garlic and red onion, stirring often, for 5 minutes.
• Add tomato, green pepper, corn, bay leaf, parsley, salt, hot pepper flakes and pepper.
• Stir in water; bring to boil.
• Reduce heat and cook for 2 minutes.
• Crush half of the beans; stir crushed and whole beans into pan.
• Cook, stirring often, for 10 minutes.
• Discard bay leaf.
• Serve over rice; garnish with green onions.
• Makes 4 servings.