Tangy Ham With Rice Salad - cooking recipe

Ingredients

1/3 c. salad oil
1 medium onion, chopped
1 c. regular, long grain rice
1 2/3 c. water
1/4 c. catsup
2 chicken bouillon cubes
1 tsp. thyme leaves
1 lb. cooked ham, cut into 1/2-inch cubes
1 large green pepper, diced
1/4 c. red wine vinegar

Preparation

In 10-inch skillet over medium heat, cook onion in hot salad oil until tender, about 10 minutes, stirring frequently.
Stir in rice, water, catsup, bouillon and thyme; heat to boiling.
Reduce heat to low, cover and simmer 25 minutes or until all liquid is absorbed and rice is tender.
Remove skillet from heat.
With fork, stir ham, green pepper and vinegar into rice mixture.
Cover and refrigerate until well chilled.