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2 tbsp. butter
1 med. clove garlic, minced
1 (16 oz.) can tomatoes, cut up
1 c. long grain rice, uncooked
2 tbsp. Worcestershire sauce
Generous dash of cayenne pepper
1/2 c. sliced onions
1 c. cubed ham
1 (14 oz.) ready-to-serve clear chicken broth
1/2 c. chopped green pepper
1/2 tsp. dried thyme leaves, crushed
1 lb. med. shrimp, shelled and deveined or 1 can tuna, or fresh fish, etc.

In skillet over medium heat in hot butter, cook the ham and garlic until browned. Add remaining ingredients, except for the shrimp. Heat until boiling. Reduce the heat to low. Cover and simmer for 15 minutes, stirring occasionally. Add shrimp and cover and simmer 5 minutes longer or until shrimp turns pink and all the liquid is absorbed, stirring occasionally.
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