ONE-POT RECIPES: Ham-It-Up Skillet . . . Bolivian-Style Corn Pie

Ham-It-Up Skillet

2 tablespoons vegetable oil

1 pound boneless cooked ham, cubed

1 onion, chopped

3 cloves garlic, chopped

3 cups low sodium beef broth

1 tablespoon Dijon mustard

1 tablespoon dry vermouth, optional

3 sprigs fresh thyme

1 bay leaf

1½ cups long-grain white rice

¾ cup sliced green olives

¼ cup chopped parsley

Heat oil in a skillet over medium heat. Cook ham, onion and garlic until ham browns lightly and onions are soft and slightly caramelized, about 6 minutes. Add beef broth, mustard, vermouth, thyme and bay leaf. Stir in rice; heat to a boil. Cover, reduce heat to low; simmer, 15 to 20 minutes.

Remove from heat; rest 5 minutes, covered. Fluff rice with fork; stir in olives and parsley.

Yield: Serves 8.

Approximate nutritional analysis per serving: 317 calories, 10 grams fat (2 grams saturated), 40 milligrams cholesterol, 33 grams carbohydrates, 21 grams protein, 1,683 milligrams sodium, 1 gram fiber.

Bolivian-Style Corn Pie

1 tablespoon plus 2 teaspoons olive oil

1 pound Mexican pork chorizo, skins removed

1 white onion, diced

6 cloves garlic, minced

1 tablespoon each: ground ancho chili, sweet paprika

2 teaspoons ground cumin

1 teaspoon ground chipotle pepper

½ teaspoon each: thyme, ground allspice

Z, teaspoon ground cloves

1 teaspoon salt

2 pounds boneless, skinless chicken breasts, cubed

½ cup chopped cilantro

Juice of 1 lime

1 yellow onion, chopped

8 ears corn, kernels cut from cobs (or 5 cups frozen)

1 cup milk

¼ teaspoon freshly ground black pepper

8 ounces mild cheese

Heat oven to 350 degrees. Heat 1 tablespoon oil in a large cast-iron skillet over medium heat. Crumble in chorizo. Cook, stirring often, until browned, about 10 minutes. Transfer chorizo to a bowl, leaving fat in the skillet.

Add the white onion, garlic, ancho, paprika, cumin, chipotle, thyme, allspice, cloves and ½ teaspoon salt to the skillet; stir. Cook, stirring often, until onion is translucent, 5 to 8 minutes.

Stir in the chicken; cook, stirring often, until the chicken is cooked through, 15 minutes. Remove skillet from heat; transfer contents to a bowl. Stir in the reserved chorizo, cilantro and lime juice.

Wipe skillet clean; heat 2 teaspoons oil in skillet over medium heat. Add the yellow onion; cook, stirring frequently, until translucent, 5 to minutes. Remove skillet from heat. Combine onion with the corn and milk in a food processor; puree until smooth. Return skillet to medium heat; add corn mixture. Cook, stirring, until the mixture has thickened, about 5 minutes. Stir in remaining ½ teaspoon salt and the black pepper. Remove skillet from heat.

Transfer corn mixture to a bowl. Spread the chicken-chorizo mixture in the skillet. Spread the corn mixture over the meat. Bake 30 minutes. Remove dish from oven; turn on the broiler. Spread the cheese over the casserole. Broil until cheese melts and begins to brown, 3 to 5 minutes.

Yield: Serves 8.

Approximate nutritional analysis per serving: 631 calories, 37 grams fat (15 grams saturated), 145 milligrams cholesterol, 26 grams carbohydrates, 47 grams protein, 1,232 milligrams sodium, 4 grams fiber.

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