Submitted by: Nancie A. Kettle

Serves: 4


1 cup cubed fully cooked ham
¾ cup chopped onion
1 garlic clove, minced
2 tablespoons vegetable oil
2 cup chicken broth
1 can (14½ ounces) stewed tomatoes
2 tablespoons minced fresh parsley
½ teaspoon salt
¼ teaspoon dried thyme
⅛ teaspoon cayenne pepper
⅛ teaspoon chili powder
⅛ teaspoon black pepper
1 bay leaf
1 cup uncooked long grain rice
1 pound uncooked medium shrimp, peeled and deveined


In a large skillet, cook the ham, onion and garlic in oil until the 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 to 20 minutes or until rice is tender. Add shrimp; cook for an additional 5 minutes or until shrimp turn pink. Discard bay leaf before serving.


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