INGREDIENTS

1 fl. oz.  Vegetable Oil  
3 oz. Smoked Hams , diced 
2 oz. Yellow Onions , diced 
2 oz. Green Bell Peppers , diced 
2 oz. Roma Tomatoes , seeded and diced 
1/2 oz. Fresh Garlic , minced 
3 oz. Fresh Yellow Corn  
5 oz. Canned Pinto Beans , drained and rinsed 
1/4 tsp. Crushed Red Chili Flakes 
1 tsp. Ground Cumin  
2 each  Bay Leaves  
1 1/2 tsp.  Salt  
1/2 tsp.  Pepper  
14 oz. Long Grain Rice  
20 fl. oz. Chicken Stock  

DIRECTIONS

1.) Heat oil in medium saucepan over medium-high heat; sauté ham until browned. Add onions, green bell peppers, tomato, garlic and corn and cook for 5 more minutes.

2.) Add pinto beans, chili flakes, cumin, bay leaves, salt and pepper, stir to combine. Add rice and stir again, add chicken stock and bring to a boil, reduce heat to low, cover and cook for 20 minutes.

3.) Remove and leave covered for another 5 minutes. Remove lid and fluff with a fork. Reserve hot for assembly.