1/4 lb. sliced bacon, cut into 1 inch pieces
1/2 tsp. thyme
1/2 c. finely chopped onion
1 tsp. salt
Black pepper
1 1/2 to 2 c. chicken stock
1 c. raw rice
2 med. green peppers, seeded and cut into 1 inch strips
1/2 lb. ham, cut into 2 x 1/2 inch strips
1 tsp. minced garlic
1 tbsp. finely chopped parsley
1 lb. med. raw shrimp, shelled and deveined
1 lb. 3 oz. canned tomatoes, drained and chopped

Preheat oven to 350 degrees. In heavy 3-4 quart casserole, fry bacon over medium heat until brown, but not crisp. Drain on paper towels. Add onion to bacon fat and cook for 8-10 minutes or until clear. Mix green peppers. They will wilt slightly in about 3 minutes. Stir in rice. Stir until rice becomes milky and opaque. Add the garlic, tomatoes, bacon, thyme, salt, and black pepper. Stir thoroughly.

Pour in 1 1/2 cup chicken stock and bring to a boil. Add ham and stir again. Cover tightly and place in lower 1/3 of oven for 10 minutes. Add shrimp, pushing them down beneath rice. Continue to cook tightly covered for 10 minutes longer or until stock is absorbed and rice is tender. If rice is dry, add a few more tablespoons of stock.