2 tbsp. vegetable oil
1/2 cup chopped green bell pepper
4 slices ham (1 oz. each), stacked and cut into 1-inch pieces
1 tsp. minced garlic
3/4 cup 5-minute rice
1 (16 oz.) can tomatoes, cut up
1 cup frozen or fresh sliced okra
4-6 drops hot pepper sauce
1/2 cup chopped onion
1 cup sliced celery
1 lb. catfish fillets, cut into
1-inch chunks
2 1/2 cup water
2 chicken bouillon cubes
Heat oil in a 3 to 3 1/2-quart pan over high heat.
Add onion and green pepper, the celery, ham and garlicup
Stir to mix; cover and, stirring once, cook 3 minutes.
Add remaining ingredients except hot pepper sauce.
Cover and cook over high heat 6 or 7 minutes.
Remove from heat; let stand covered 3 minutes until rice is tender
and fish opaque.
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