• 2 tablespoons oil
• 1 onion; finely chopped
• 1 onion; cut into thin rings
• 1 red bell pepper
• seeded and cut into thin strips
• 2 small fresh hot green chiles; cut into thin strips
• 3 tomatoes; chopped
• 6 cloves garlic; minced
• 1/4 cup tomato paste
• 6 cups chicken broth
• 1 cup cooked long-grain white rice
• 2 pounds shrimp; peeled and deveined
• 1 cup fresh or thawed frozen green peas
• salt and coarsely ground black pepp; to taste
• Tabasco sauce; to taste, optional
• 1/3 cup slivered cooked lean ham; for garnish
• 2 green onions; minced, for garnish
• 2 ounces chopped pimientos; for garnish

1. In a heavy skillet or wok, heat oil. Do not let it smoke.
2. Add chopped onion, onion rings, bell pepper, chiles, tomatoes, and garlic.
3. Saute until vegetables are tender.
4. Remove to a 2 1/2 to 3-quart pot and add tomato paste and broth.
5. Stir until paste is dissolved.
6. Add rice and bring to a boil, then reduce heat to simmer.
7. Add shrimp and peas and simmer for 15 minutes.
8. Season to taste with salt, pepper, and Tabasco (if desired).

To serve, ladle into a large heated tureen and sprinkle with ham, green onions, and pimientos.

Yield: 6 servings (serving size: 1 cup)