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.
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