3 tbsp. vegetable oil
2 lg. yellow onions, peeled and chopped
1 lg. sweet green pepper, cooked, seeded and chopped
2 or 3 cloves garlic, peeled and minced
2 c. cubed cooked ham (1/2 lb.)
1 c. uncooked rice
1/2 tsp. dried thyme, crumbled
1/2 tsp. salt
4 drops liquid hot red pepper
3 med. size fresh tomatoes or 1 (1 lb.) can tomatoes with juices, chopped
3/4 c. chicken broth

1. Heat oil in 12-inch skillet over moderate heat. Add onions, green peppers and garlic and cook for 5 minutes, or until onions are soft.

2. Add the ham and rice and stir until the rice is well coated with oil - approximately 1 minute.

3. Add the thyme, salt, red pepper, tomatoes and broth. Cover and simmer 20-25 minutes. Check after 15 minutes and add 1/4 cup water if it seems dry. Serve with green salad and crusty bread.

NOTE: You can substitute cooked chicken or turkey for company. Add 1 pound shelled crabmeat during the last 10 minutes or cooking. Serves 4.