2 c. ham, diced
1 tbsp. butter or vegetable oil
1 med. green pepper, chopped
1 clove garlic, minced
1 med. onion, chopped
1 (16 oz.) can tomatoes
1/2 tsp. salt
1/8 tsp. Tabasco
1 c. water
1 c. uncooked rice (slow cook variety)

Brown ham lightly in butter in heavy skillet. Add onion, green pepper, and garlic. Cook about 5 minutes, stirring often. Stir in remaining ingredients. Cover, cook over low heat about 30 minutes, until rice is done. Do not stir but lift rice with fork occasionally. Turn heat off, uncover rice and let stand a few minutes before serving so rice can absorb juices. 6 to 7 servings.

SHRIMP VARIATION: For a company treat, add 1 cup cleaned shrimp or oysters, fresh or canned, the last few minutes of cooking. Good with chicken too. Allow Jambalaya to heat through thoroughly. Serve piping hot.