1 lb. shrimp, peeled & deveined or 1 (10 oz.) pkg. peeled, deveined frozen shrimp, thawed
1/4 c. melted butter
1 c. onion, minced
2 cloves garlic, minced
1 green pepper, diced
1 1/2 c. regular rice, raw
1 (28 oz.) can tomatoes, undrained & chopped
2 c. water
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
1 lb. cooked ham, cut in 1/2" cubes

Saute shrimp in butter 2 to 3 minutes until pink. Remove from pan; set aside. Add onions, garlic and green pepper to remaining butter in pan. Cook 2 minutes, stirring occasionally. Add rice; mix well. Add tomatoes, water, salt, pepper and bay leaf. Bring to a boil. Cover and simmer 20 minutes. Add ham and shrimp; cook 10 minutes or until all liquid is absorbed. Serves 8.