Quick And Jazzy Jambalaya

• 1 pkg. Rice-A-Roni Spanish rice
• 1 c. chopped, cooked ham or uncooked chicken
• 1 c. chopped onion
• 1 (14 1/2 oz.) can tomatoes, undrained and chopped
• 2 garlic cloves, minced
• 1/8 to 1/4 tsp. hot pepper sauce
• 8 oz. frozen precooked shrimp or raw shrimp, shelled and deveined
• 1 medium green bell pepper

1. In large skillet, saute rice vermicelli mix per package directions.
2. Stir in 2 cups water, ham, onion, tomatoes, garlic, hot pepper sauce and contents of seasoning packet.
3. Bring to boil over high heat.
4. Cover, reduce heat to low.
5. Simmer for 10 minutes.
6. Stir in shrimp and green pepper.
7. Cover; simmer for 8 to 10 minutes or until most of liquid is absorbed and shrimp turns pink.

ricearoni spanish rice, chicken, onion, tomatoes, garlic, hot pepper sauce, frozen precooked shrimp, green bell pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1055665 (may not work)