|Chicken stock||2 Cup (32 tbs)|
|Long grain white rice||1 Cup (16 tbs)|
|Canola oil||2 Tablespoon|
|Finely chopped onion||1 1⁄2 Cup (24 tbs)|
|Finely chopped green peppers||1⁄2 Cup (8 tbs)|
|Minced garlic||1 Teaspoon|
|Canned tomatoes||2 Cup (32 tbs)|
|Medium shrimp||12 Ounce, peeled and deveined|
|Hot pepper sauce||1⁄4 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Diced cooked ham||1 Cup (16 tbs)|
In a 2-quart saucepan over medium heat, bring the stock to a boil.
Stir in the rice, reduce the heat to low, cover the pan, and simmer for 25 minutes, or until the rice is tender and all of the liquid has been absorbed.
Set aside, covered.
In a 3-quart casserole, stir together the oil and flour until smooth.
Microwave on high for 4 to 6 minutes, stirring every 2 minutes during this time, until the mixture is medium brown in color.
Add the onions, peppers, and garlic.
Cover with a lid and microwave on high for 2 minutes.
Stir, then cover and microwave on high for 1 to 2 minutes, or until the onions are tender.
Add the tomatoes and their juice and chop them up slightly with a spoon.
Add the shrimp, hot pepper sauce, and black pepper.
Cover and microwave on high for 2 minutes.
Stir, then cover and microwave on high for 2 to 3 minutes, or until the shrimp just begin to turn opaque.
Stir in the ham and cooked rice.
Cover and microwave on high for 2 minutes, or until heated through.