Thursday Dinner (Survival Cooking)

We had some leftover tomatoes in the fridge from the giant tomato canning operation, as well as a big chunk of country ham (from my parents; this is going to be showing up in food for a while yet), so I threw this together:

cubed country ham (about a cup)
canned tomatoes (about 1.5 cups)
6 canned chipotles
half an onion, medium dice
4 cloves garlic, finely chopped
frozen corn (1 - 1.5 cups)
1/2 c. red wine
ground cumin
ground coriander

cook the onions, garlic, and spices for a bit in rendered ham fat. Add everything else and simmer it for a while (until the rice is done).

Serve with sour cream over rice.