Ingredients
1/2 lb. bacon, cut in 1-inch pieces
1 cup onion, minced
3 green peppers, cut in 1-inch strips
2 cups uncooked rice
1-1/2 tsp. finely chopped garlic
2 1-lb. cans tomatoes, drained and chopped
1 tsp. thyme
1-1/2 tsp. salt
1/4 tsp. pepper
2 to 2-1/2 cups canned chicken stock
1 lb. cooked ham, cut in 2-inch by 1/2-inch strips
2 lb. shelled and deveined shrimp
2 tbsp. chopped parsley

Directions
Preheat oven to 350 degrees.

Cook the bacon in a large skillet then drain on a paper towel. Cook the onions in bacon fat for 10 minutes or until transparent. Add the green pepper and cook for another 3 minutes. Add rice and stir until the grains become opaque. Add the garlic, tomatoes, bacon, thyme, salt and pepper. Stir together. Pour in the chicken stock and bring to a boil. Add the ham.

Transfer the skillet contents to a 4 quart glass casserole. Cover and place in the bottom third of oven. After baking for 10 minutes add the shrimp and push them down into the rice. Cook another 10 minutes or until the stock is absorbed and the rice is tender, adding additional stock if needed. Serve directly from the casserole dish. Serves 6 to 8.