Ingredients
1-1/3 cups uncooked long grain rice2 tablespoons olive oil2 cups cubed fully cooked ham1/3 cup chopped onion2 garlic cloves, minced1 teaspoon dried oregano1 teaspoon dried thyme1/2 to 1 teaspoon salt1/4 to 1/2 teaspoon cayenne pepper1/4 teaspoon pepper1/3 cup red wine vinegar1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound)2 celery ribs, thinly sliced1 small green pepper, julienned1 small sweet red pepper, julienned1 pint cherry tomatoes, halved2 green onions, sliced
Preparation
Prepare rice according to package directions; cool. In a large skillet, heat oil over medium heat. Add ham and onion; cook and stir until onion is tender, about 5 minutes. Add next 6 ingredients; cook and stir 2 minutes. Remove from heat; stir in vinegar.
Combine rice, ham mixture, shrimp, celery and peppers. Refrigerate, covered, at least 2 hours. Add tomatoes; toss to combine. Sprinkle with green onions.
