2 c. rice
6 c. chicken stock
3/4 lb. cubed picnic shoulder ham
3/4 lb. shrimp or chicken
1/2 lb. hot pork sausage
1 med. onion
1 lg. stalk celery
1 green pepper
28 oz. can whole tomatoes
6 oz. can tomato paste
1 bay leaf
1/2 tsp. oregano
1/8 tsp. thyme
1/8 tsp. cloves
2 garlic cloves
Salt and pepper
1 c. black olives

Cook the rice in the chicken stock for 20 minutes. Saute the ham, sausage, onion, celery and green pepper until all ingredients are cooked through. Combine ingredients and simmer for 10 minutes. Garnish with black olives and serve.