One-third cup of olive oil or vegetable oil
One medium onion, chopped into small pieces
One cup of uncooked rice
Two and a half cups of water
One-quarter cup of hot sauce
Two cubes of chicken broth
500g of cooked ham, cut into 1.5cm cubes
One large green pepper, cut into small squares
One-quarter cup of red wine vinegar
One-third cup of olive oil or vegetable oil
One medium onion, chopped into small pieces
One cup of uncooked rice
Two and a half cups of water
One-quarter cup of hot sauce
Two cubes of chicken broth
500g of cooked ham, cut into 1.5cm cubes
One large green pepper, cut into small squares
One-quarter cup of red wine vinegar
Prepare with 3 hours' advance notice
Heat a skillet with the olive oil or vegetable oil and sauté the onion over low heat for about 10 minutes, stirring frequently
Add the rice, water, hot sauce, and chicken broth cubes
Allow to boil, then reduce heat, cover, and cook for 25 minutes or until the rice is tender
Turn off heat and let rest for 5 minutes, allowing all liquid to be absorbed
Combine cooked rice with ham, green pepper, and red wine vinegar, stirring gently with a fork
Cover and allow to cool
Chill in refrigerator before serving, and serve in a salad bowl
Serves 6.
