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1
While the hot-water tap runs, put the rice in a 2-quart saucepan.
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2
Add 2 cups hot tap water and 1 teaspoon salt.
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3
Bring to a boil over high heat, then reduce the heat to low, cover and cook for 10 minutes.
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4
Stir sliced scallions into cooked rice.
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5
Meanwhile, put the oil in a large, deep, heavy skillet over medium-high heat.
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6
Peel the garlic.
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7
Peel and quarter the onion.
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8
Trim and quarter the celery.
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9
Chop the garlic, onion, red and green peppers and celery.
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10
Transfer to the skillet, raise the heat to high and cook for 5 minutes, stirring once or twice.
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11
While the vegetables cook, open the can or tomatoes and chop the thyme leaves.
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12
Add the tomatoes, thyme, chicken stock, bay leaves, wine and hot sauce to the skillet, cover and bring to a boil.
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13
Meanwhile, dice the ham.
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14
Add the ham, stir well, cover and cook for 3 minutes.
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15
Add the shrimp, stir well, cover and cook for 2 minutes.
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16
Meanwhile, chop the chives.
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17
Add the cooked rice to the skillet, stir, cover and bring to a boil.
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18
Turn off the heat and taste for seasoning.
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19
Transfer to soup plates sprinkled with the chives and serve with garlic bread or corn bread.
