Preparation time: 20 minutes. Cooking time: 25 minutes. Makes: 2 servings.

1 tbsp. sunflower or canola oil
1/2 c. chopped green pepper
1/2 c. chopped celery
1/4 c. chopped green onion
1 garlic clove, crushed
14 oz. can tomatoes
1/2 c. water
1 bay leaf
1/8 tsp. each of dried leaf thyme, cayenne pepper, freshly ground black pepper and salt
1/2 c. long grain rice
1/2 c. diced cooked ham
4 oz. (125 g) fresh or frozen shrimp
2 tbsp. chopped fresh parsley

1. Heat oil in a medium-size nonstick saucepan set over medium heat. Add green pepper, celery, green onion and garlic. Saute vegetables for 2 to 3 minutes, until softened.

2. Add tomatoes with juices, water, bay leaf and seasonings. Bring to a boil. Stir rice into saucepan. Cover and reduce heat. Simmer, stirring occasionally, until rice is almost tender, about 20 minutes.

3. Stir in ham and shrimp. Continue cooking for 2 to 3 minutes longer or until shrimp turn pink. Stir in parsley and serve with squares of Sesame Corn Bread.