Ingredients:
1 1/2 cups diced cooked ham
2 tablespoons vegetable oil
1 medium onion, quartered and sliced
1/2 cup chopped green bell pepper, or combination of red and green bell pepper
1 clove garlic, minced
1 can (14.5 ounces) diced tomatoes
1 can (6 ounces) tomato paste
2 1/2 cups water
3/4 cup uncooked long-grain rice
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon dried leaf thyme
1/8 teaspoon ground cayenne pepper, or to taste
1 pound peeled, cleaned, and cooked shrimp
Preparation:
Heat oil over medium heat in a large deep skillet or Dutch oven. Add ham; brown lightly. Add onions, bell pepper, and garlic; cook until tender. Add tomatoes and tomato paste, water, rice, bay leaf, salt, thyme, and cayenne pepper. Stir and bring to a boil. Reduce heat to low; cover and simmer for 25 minutes, stirring occasionally. Add shrimp and heat through. Serve with crusty garlic bread or cornbread. Serves 4 to 6.