Spanish Rice With Ham

• 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

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

olive oil, shrimp, oregano, sweet red pepper, onion, garlic, texmati rice, chicken broth, salt, salt, red pepper, ham, cilantro

Taken from www.food.com/recipe/spanish-rice-with-ham-45514 (may not work)