1 c. rice, regular long grain
6 tbsp. butter
1 can (16 oz.) tomatoes, crushed with juice
1 lg. onion, chopped
1 lg. green pepper, chopped
1 c. water
1 c. leftover baked ham, cubed
1 can (4 1/2 oz.) tiny shrimp, drained
Salt and pepper to taste

In a large skillet melt butter; add rice and onion. Over medium high heat cook and stir until rice is golden brown and onion is transparent. Add green pepper, crushed tomatoes with their juice, and 1 cup water; salt and pepper to taste. Increase heat and cook until boiling, stirring often. Lower heat; cover and simmer, stirring occasionally, for 30 minutes or until rice is done (35 minutes tops). When done turn off heat and stir in ham and shrimp. Cover and allow this to sit for about 15 minutes to heat ham and shrimp thorugh. Serves 4 to 6.