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1 lb. cooked, cubed ham
(2 1/2 c.)
1/2 lb. shelled deveined
5 slices bacon
1 1/2 c. regular long grain
1 medium onion, minced
1 medium green pepper, diced
1 garlic clove, crushed
1 (16 oz.) can tomatoes
1 (13 3/4 oz.) can chicken
1 bay leaf
1/2 tsp. salt
1/2 tsp. thyme leaves
3 to 4 drops hot pepper sauce

About 1 hour before serving, in large skillet (medium
heat) fry bacon until crisp. Drain, crumble and set aside. In
same skillet (medium heat) in remaining bacon grease, cook
rice, onion, green pepper and garlic until rice is lightly
browned. Stir in tomatoes and their liquid, chicken broth, bay
leaf, salt and thyme. Cover and simmer 15 minutes. Stir in
ham, shrimp and hot pepper sauce; cook covered 15 to 20 minutes
until rice is tender, stirring occasionally. Spoon onto
platter; sprinkle with bacon. Serves 6.

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