3 pounds broiler-fryer chicken, cut up 32 ounces canned stewed tomatoes, undrained 2 cups water 2 teaspoons salt 1/4 teaspoon black pepper 1 cup uncooked regular white rice 1/4 pound fully cooked smoked ham, cubed 1/4 teaspoon ground cinnamon 1/2 teaspoon ground red pepper 3 cups coarsely shredded green cabbage 1 package (10 ounce size) frozen french green beans, thawed 2 onions, cut into 1/2-inch slices 1/2 teaspoon salt
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, cinnamon 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.