2 (6 oz.) boxes Spanish rice
3 tbsp. butter
2 c. chopped celery
2 c. chopped green peppers
2 c. chopped cooked ham
1/2 c. chopped onion
1 1/2 lb. shelled shrimp
2 tsp. salt
1/4 tsp. pepper
1 (16 oz.) can tomtoes, drained

Cook rice per instructions on box. In skillet, melt butter, cook celery and green pepper until tender, add ham and onions. Stir in shrimp, salt and pepper and cook, tossing often until shrimp are pink (about 10 minutes). Add tomatoes and heat through. With slotted spoon, add skillet ingredients to rice and toss lightly to mix.