2 tbsp. vegetable oil
1 c. frozen chopped onion and green bell pepper
1 c. sliced celery
4 slices ham, cut in 1-inch squares
1 tsp. minced garlic
1 lb. catfish fillets, thawed, cut in 1-inch chunks
1 (16 oz.) can tomatoes, cut up
2 1/2 c. water
1 c. frozen sliced okra
3/4 c. 5 minute rice
2 chicken bouillon cubes or 2 tsp. instant broth granules
4 to 6 drops hot pepper sauce

Heat oil in saucepan over high heat. Add onions and green pepper, the celery, ham and garlic. Stir once, then cover. Cook 3 minutes or until vegetable thaws. Add remaining ingredients except hot pepper sauce. Cover and cook over high heat 6 to 7 minutes until fish is opaque in center. Remove from heat, let stand covered 3 minutes until rice is tender. Stir in pepper sauce to taste. Serves 4.