Spanish Rice with Ham

Description
3-4 servings



Ingredients

 * 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 (14.5 ounces) can fat free reduced-sodium chicken broth
 * 1 (14.5 ounces) 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

Directions
Heat 1 tsp oil in a large skillet. Add Shrimp and ¼ teaspoon oregano; sauté until is just cooked about 1–2 minutes. Remove Shrimp. Heat remaining 2 teaspoons oil in same skillet. Add sweet red pepper, Onion and garlic. Sauté for 3 minutes until just tender. Stir in rice, the remaining ¼ teaspoon oregano and broth. Cover and simmer for 15 minutes. Stir in tomatoes with juice, salt, pepper flakes and Ham. Cover and simmer, stirring occasionally for 5 minutes until rice is tender and liquid is absorbed. Return Shrimp to skillet; heat through, about 1 minute. Sprinkle with cilantro.