Shrimp Jambalaya - cooking recipe

Ingredients

1 (6.8 oz.) pkg. Rice-A-Roni Spanish rice
1 c. chopped cooked ham or uncooked chicken (2 breast halves)
1 c. chopped onion
1 (14 1/2 oz.) can tomatoes (undrained), chopped
2 cloves garlic, minced
1/8 to 1/4 tsp. hot pepper sauce
8 oz. frozen, cleaned, precooked shrimp or raw shrimp, shelled and deveined
1 medium green bell pepper, chopped

Preparation

Saute rice as box directs.
Stir in 2 cups water, ham, onion, tomatoes, garlic, hot pepper sauce and contents of seasoning packet.
Bring to boil over high heat.
Cover; reduce heat to low. Simmer for 10 minutes.
Stir in shrimp and green pepper.
Cover; simmer 8 to 10 minutes more, or until most of liquid is absorbed and shrimp turns pink.
Serves 5.