Creole Rice Recipe

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Instructions

Remove the veins and seeds from 2 large, ripe red peppers and chop them fine.
Peel 1 large white onion and chop fine with 1/4 of a pound of raw, lean ham.
Melt in a saucepan 2 tablespoons of butter, and when hot add the peppers, onion, and ham.
Let them cook, stirring frequently, for ten minutes.
Add 1 cup of well washed and drained rice and cook five minutes, then add 3 cups of strong beef soup or broth.
Cover and cook slowly for half an hour.
Peel and cut small 4 or 5 large tomatoes (or use about 1/3 of a can), add them to the rice with 1 teaspoon of salt.
Cover and cook slowly, watching that the rice does not stick to the bottom of the pan.
When it is tender stir in with a fork 1 tablespoon of butter and let it stand five minutes longer, then serve.