Heat oil in large Dutch oven over medium heat. Add onions, bell peppers and garlic; saute until beginning to soften, about 10 minutes. Mix in tomatoes with their juices, ham, wine, thyme, basil, paprika and cayenne pepper. Bring to boil. Gradually stir in rice. Cover pot. Reduce heat to mediium-low; simmer until rice is tender and most liquids are absorbed, about 25 minutes. Seaons with salt and pepper. Source: Bon Appetit 11/95 Posted to MM-Recipes Digest V4 #300 by "Deborah K?hnen"
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|Serving Size: 1 Serving (170g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 18 (14%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 2.4mg||0 %|
|Potassium 73.7mg||2 %|
|Total Carbohydrate 23.8g||7 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 22.9g|
|Protein 2.3g||3 %|
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Calories per serving: 127
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