1/2 c. diced onion
1/4 c. thin strips green pepper
1/4 c. sliced celery
2 tbsp. butter, melted
1 lb. shrimp, peeled and cleaned
1/2 c. diced cooked ham
1 (29 oz.) can whole tomatoes
2 tbsp. chopped parsley
1 sm. bay leaf
1 tsp. salt
1/2 tsp. sugar
1/4 tsp. thyme
1 1/2 c. Minute rice

Saute onion, green pepper, and celery in butter in skillet until lightly browned, stirring frequently. Add shrimp and ham, cook until shrimp are pink and ham is slightly browned. Drain tomatoes, measuring liquid, add water to make 1 1/2 cups. Stir into skillet mixture with tomatoes, parsley, bay leaf, salt, sugar, and thyme. Cover and simmer 5 minutes. Stir in rice. Cover and simmer 5 minutes longer.