2 (6 oz.) Spanish rice mix
3 tbsp. butter
2 c. celery, chopped
2 c. bell pepper, chopped
2 c. ham, cooked and chopped
1 c. chopped green onions
1 1/2 lg. shrimp, deviened
2 tsp. seasoned salt
1/4 tsp. black pepper
1/4 tsp. red pepper
1 (16 oz.) can tomatoes, drained

In a large pot cook rice as directed. Set aside. In a skillet over medium heat, melt butter and saute celery and bell peppers until tender. Add ham and green onion. Reduce heat and cook for about 5 minutes.

Stir in shrimp seasoned salt and peppers. Stirring until shrimps are pink - about 10 minutes. Add tomatoes; continue to cook for 10 more minutes. Add to rice. Toss lightly to mix.