Cooking Directions

• Heat the shortening in a 12-inch skillet over medium heat. Add the onion, green onions, 1/2 cup green pepper, celery, ham, and garlic and cook for 5 minutes or until the vegetables are tender, stirring often.
• Stir the broth, tomatoes, parsley, black pepper, thyme, chili powder and bay leaf in the skillet and heat to a boil.  Stir in the rice.  Reduce the heat to low.  Cover and cook for 20 minutes or until the rice is tender.
• Stir in the shrimp and remaining green pepper.  Cook for 5 minutes or until the shrimp are cooked through. Remove and discard the bay leaf before serving.

Ingredients

• 3 tablespoons vegetable shortening
• 1 medium onion, chopped (about 1/2 cup)
• 0.333 cup chopped green onion
• 1 medium green pepper, chopped (about 3/4 cup)
• 1 stalk celery, chopped (about 1/2 cup)
• 0.25 pound cooked ham, diced
• 1 clove garlic, minced
• 2 cups Swanson® Chicken Broth
• 1 can (14.5 ounces) diced tomatoes
• 0.25 cup minced fresh parsley
• 0.125 teaspoon ground black pepper
• 0.25 teaspoon dried thyme, crushed
• 0.125 teaspoon chili powderor ground red pepper
• 1 bay leaf
• 1 cup uncooked long grain white rice
• 0.75 pound medium cooked shrimp, peeled and deveined