2 tbsp. butter
1 onion, chopped
1 green pepper, chopped
1 clove garlic, crushed
1 c. uncooked long-grain rice
1 1/2 c. chicken broth
1 (16 oz.) can tomatoes, cut up
2 c. cubed cooked ham or luncheon meat
1 tsp. poultry seasoning
Dash of hot pepper sauce

Melt butter in hot skillet and saute onion, green pepper and garlic until tender, but not browned. Stir in remaining ingredients and bring to boil. Reduce heat, cover and simmer 20 minutes, or until rice is tender and liquid is absorbed.

To cook in microwave oven, combine all ingredients in 2-quart glass casserole. Cover and cook about 25 minutes, stirring a few times during cooking. Perfect with cornbread sticks and cole slaw, caramel custard for dessert. Serves 6.