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Serves: 4

Preparation time:
Cooking time:


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
â…› teaspoon cayenne pepper
â…› teaspoon chili powder
â…› 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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