Rice with Ham and Okra

Arroz con  Jamon y Quimbombo

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Serves 6


  • 1 1/2 cup ham
  • 1 tsp. vinegar
  • 1 tsp. salt
  • 1/2 cup vegetable oil
  • 1/2 cup dry cooking wine
  • 2 tsp. olive oil
  • 1 small onion chopped
  • 2 1/2 cups water
  • 1 bell pepper



Rinse okra and let dry, cut into bite-size pieces.  Chop ham, onion, garlic and bell pepper, and place in cast-iron pot or heavy skillet, add oil and sauté for 5 minutes.  Add water, cooking wine, vinegar, tomato sauce, black pepper, cumin, bay leaf, salt, saffron an vinegar.

Bring mixture to a boil, add rice and cook for about 15 minutes over to medium flame; add okra stir and cover.  Cook for an additional 10 minutes or until rice is fully done; if grain is not completely soft, sprinkle over some more water and cook a little longer.  At serving time, pour some olive oil over rice to make it shiny.

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