Spanish Rice With Ham - cooking recipe

Ingredients

1 tablespoon olive oil
8 ounces medium shrimp, shelled and deveined
1/2 teaspoon dried oregano
1 sweet red pepper, finely chopped
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 cup uncooked texmati rice
1 (14 1/2 ounce) can fat free reduced-sodium chicken broth
1 (14 1/2 ounce) can no-salt-added stewed tomatoes
1/2 teaspoon salt
1/8 teaspoon red pepper flakes
1 cup cubed ham, leftover if u have some
2 tablespoons chopped cilantro

Preparation

Heat 1 tsp oil in a large skillet.
Add shrimp and 1/4 teaspoon oregano; saute until is just cooked about 1-2 minutes.
Remove shrimp.
Heat remaining 2 teaspoons oil in same skillet.
Add sweet red pepper, onion and garlic.
Saute for 3 minutes until just tender.
Stir in rice, the remaining 1/4 teaspoon oregano and broth.
Cover and simmer for 15 minutes.
Stir in tomatoes with juice, salt, pepper flakes and ham.
Cover and simmer, stirring occasionally for 5 minutes until rice is tender and liquid is absorbed.
Return shrimp to skillet; heat through, about 1 minute.
Sprinkle with cilantro.