Recipe - Quick And Jazzy Jambalaya

1 pack (6.8ounce)
RiceARoni®spanish rice
1 cup Chopped cooked ham or
uncooked chicken breast;
(about 2 halves)
1 cup Chopped onion
1 cn (141/2ounce) tomatoes;
undrained, chopped
2 Cloves garlic; minced
1/8 teaspoon Hot pepper sauce
8 ounce Shrimp; shelled, deveined
1 md Green bell pepper; chopped

1.In large skillet, sautee‚ ricevermicelli mix as package directs.

2.Stir in 2 cups water, ham, onion, tomatoes, garlic, hot pepper sauce and
Special Seasonings; bring to a boil over high heat. Cover; reduce heat to
low. Simmer 10 minutes.

3.Stir in shrimp and green bell pepper. Cover; simmer 8 to 10 more minutes
or until most of liquid is absorbed and shrimp turn pink.

Recipe by: RICEARONI®

Posted to brandnamerecipes by Barbrabarbra@pipeline.com on Feb 21, 1998