Ingredients
1 cup cubed fully cooked ham3/4 cup chopped onion1 garlic clove, minced2 tablespoons vegetable oil2 cups chicken broth1 can (14-1/2 ounces) stewed tomatoes2 tablespoons minced fresh parsley1/2 teaspoon salt1/4 teaspoon dried thyme1/8 teaspoon each cayenne pepper, chili powder and pepper1 bay leaf1 cup uncooked long grain rice1 pound uncooked medium shrimp, peeled and deveined
Preparation
In a large skillet, cook the ham, onion and garlic in oil until onion is tender. Stir in the broth, tomatoes, parsley and seasonings. Bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15 minutes. Add shrimp; cook 5 minutes longer or until the shrimp turn pink and rice is tender. Discard bay leaf.
