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2 tbsp. vegetable oil
1/2 c. chopped green bell pepper
4 slices ham (1 oz. each), stacked and cut into 1-inch pieces
1 tsp. minced garlic
3/4 c. 5-minute rice
1 (16 oz.) can tomatoes, cut up
1 c. frozen or fresh sliced okra
4-6 drops hot pepper sauce
1/2 c. chopped onion
1 c. sliced celery
1 lb. catfish fillets, cut into 1-inch chunks
2 1/2 c. water
2 chicken bouillon cubes

Heat oil in a 3 to 3 1/2-quart pan over high heat. Add onion and green pepper, the celery, ham and garlic. Stir to mix; cover and, stirring once, cook 3 minutes. Add remaining ingredients except hot pepper sauce. Cover and cook over high heat 6 or 7 minutes. Remove from heat; let stand covered 3 minutes until rice is tender and fish opaque. Add hot pepper sauce.
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