2 tablespoons butter
1 cup finely chopped onion
1/2 cup finely chopped green pepper
2 cloves garlic, minced
1 1/2 cups diced cooked chicken
1 cup diced cooked ham
1/2 pound smoked sausage, cut in 1/4 inch slices
2 cans (15 oz each) diced tomatoes, undrained
1 cup raw white rice
1 1/2 cups (1 15 oz can) chicken broth
1/2 teaspoon dried leaf thyme
1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley flakes
1/2 teaspoon chili powder
1 1/2 teaspoons salt, or to taste
1/4 teaspoon freshly ground black pepper
Preheat oven to 350°F.
Melt the butter in a large skillet and add the onion, green pepper and garlic. Cook slowly, stirring often, until the onion and pepper are tender.
Add the chicken, ham and sausage; cook, stirring, 5 minutes.
Add the tomatoes with their liquid, the rice, broth, thyme, parsley, chili powder, salt, and pepper.
Turn the mixture into a large casserole. Cover and bake until the rice is tender, about one to 1-1/4 hours. Serves 4 to 6.