Ingredients

1 tablespoon olive oil
1 large onion, chopped
2 medium cloves garlic, peeled and minced
1 large green bell pepper, chopped
2 celery stalks, diced
3 tablespoons fresh Italian parsley, minced
4 ounces extra-lean smoked ham, cut into 1/2-inch cubes
5 ounces skinless, boneless chicken breast, diced
1 large bay leaf
1 teaspoon cayenne pepper
28-ounce can diced tomatoes
8-ounce can tomato sauce
3/4 cup brown rice, uncooked
1 1/2 pounds medium shrimp, peeled, deveined and chopped into bite-sized pieces
Additional salt and cayenne pepper, to taste

Directions

Add oil to a large nonstick saucepan. Over medium heat, saute onion, garlic, green pepper and celery until onion is translucent. Add parsley, ham, chicken, bay leaf and cayenne pepper. Cook, stirring often, 5 to 6 minutes. Add tomatoes (with juice), tomato sauce and 1 3/4 cup cold water. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, uncovered, for 45 minutes or until rice cooked and most of the liquid is absorbed. Stir in shrimp and cook 5 minutes more. Remove bay leaf. Season to taste with cayenne pepper and salt. Makes 6 servings.

Nutrition information per serving: 340 cal., 7 g total fat (1.5 g saturated fat).