1/4 lb. boiled ham, 1/4" thick, cut into sm. cubes
1/4 lb. salt pork, washed & cut into sm. cubes
8 smokies (sm. smoked sausage, sliced into sm. pieces)
1/2 c. chopped onions
1/2 of 16 oz. can stewed tomatoes
1 (8 oz.) can tomato sauce
2 tsp. sugar
1 tsp. salt
1 tbsp. butter
1/2 c. Spanish alcaparado (mixed capers, drained)
1/2 green pepper, diced
1 c. UNCLE BEN'S® long grain rice
6 garlic cloves, minced
Water

1. In 12" skillet, fry salt pork until golden, remove from skillet, brown ham and smokies, remove from skillet. In hot drippings cook onions, garlic and green pepper until tender (about 5 minutes, stirring often).

2. In 3 quart saucepan bring water, tomato sauce and stewed tomato juice to a boil.

3. At boiling point stir in rice and all the ingredients, cover, simmer at medium heat 25 minutes, remove from heat, let stand covered until all the water is absorbed, about 5 minutes.

If stove is not electric in lowering heat to medium you may need a little more time since fires vary in different stoves.