2 c. cubed fully cooked ham
3/4 c. chopped onion
1 clove garlic, minced
2 tbsp. butter
1 (28 oz.) can tomatoes, cut up
1 (13 3/4 oz.) can chicken broth
1 1/2 c. water
1 1/4 c. long grain white rice
1 tsp. sugar
1 tsp. dried thyme, crushed
1/2 tsp. salt
1/4 tsp. chili powder
1/4 tsp. bottled hot pepper sauce
2 c. cubed cooked chicken or turkey
5 oz. freshelled or frozen sh elled shrimp, cooked, drained, and halved, or 1
(4 1/2 oz.) can shrimp, drained
1/2 c. coarsely chopped green pepper
1/4 c. sliced pitted ripe olives sliced pitted ripe olives to sprinkle over top when served

In large saucepan cook the ham, onion, and garlic in butter until onions is tender. Stir in undrained tomatoes, chicken broth, water, rice, sugar, thyme, salt, chili powder, and hot pepper sauce. Bring mixture to boiling, reduce heat. Cover and simmer until rice is tender, about 20 minutes. Stir in chicken, shrimp green pepper and 1/4 cup olives. Simmer uncovered, until of desired consistency, about 5 minutes. Garnish with sliced pitted ripe olives if desired. Makes 6 to 8 servings.