3/4 lb. med. shrimp, cleaned
1 sm. onion
1 sm. green pepper, cut into thin strips
1 c. diced boiled ham (4 oz.)
1 tbsp. oil
1 can (8 oz.) stewed tomatoes
1 can (8 oz.) tomato sauce
1 tsp. hot pepper
Minute rice

Cook and stir shrimp, onion, pepper and ham in hot oil in large skillet until shrimp are pink. Add tomatoes, tomato sauce and hot pepper sauce. Bring to a boil. Reduce heat and simmer 5 minutes.

Meanwhile, prepare 4 servings rice as directed on package, omitting butter and salt. Serve shrimp mixture over rice. Makes 4 servings. Recipe can be doubled.