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Heat chicken, tomatoes, water, 2 teaspoons salt and pepper to boiling in 5-quart Dutch oven; reduce heat. Cover and simmer 30 minutes. Remove chicken. Stir in rice, ham, Cinamoon and red pepper. Add chicken, cabbage, green beans and onions. Sprinkle with 1/2 teaspoon salt. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done — 20 to 30 minutes longer.
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