Jambalaya - cooking recipe

Ingredients

2 cloves garlic, crushed
1 Tbsp. Blue Bonnet margarine
1 (14 1/2 oz.) can stewed tomatoes (undrained), coarsely chopped
1 1/2 c. cubed, cooked ham
1 (13 3/4 fluid oz.) can College Inn chicken broth
1 c. uncooked rice
1/2 tsp. dried thyme leaves
12 oz. shrimp, shelled and deveined

Preparation

In skillet over medium-high heat, cook garlic in margarine for 1 to 2 minutes.
Add remaining ingredients except shrimp; heat to a boil.
Reduce heat.
Cover; simmer for 25 minutes.
Add shrimp; cook, covered, 5 to 10 minutes or
until liquid is absorbed. Makes 6 servings.