Step 1

Heat butter in a dutch oven or large pot over medium heat, spreading the melting butter over the bottom of the pot. Add chicken and sauté until cooked on all sides, about 5 minutes, stirring occasionally. Add ham and stir with the chicken.

Step 2

Add onion, bell pepper, and garlic. Cook until the onion turns translucent, a few minutes, stirring occasionally.

Step 3

Add diced tomatoes (including liquid), rice, chicken broth, thyme, paprika, and cayenne. Stir well.

Step 4

Bring to a boil. Cover and reduce heat to medium-low. Let simmer until the rice is tender and most of the liquid is absorbed, about 20 minutes.

Step 5

Season with salt to taste. Stir in green peas. Optionally, garnish with chopped parsley.