CRABMEAT, HAM & RICE CASSEROLE

l medium size onion, coarsely chopped
l tbsps. oil
l tsp. minced garlic in oil
3 ozs. thinly sliced carrots
l medium size green papper, cored, seeded and cut into thin strips
l/3 cup long grain rice
3 cups chicken stock
l cup crushed or pureed canned tomatoes
l/2 tsp. tumeric
l small bay leaf
l tsp. dried thyme
4 ozs. ham, julienned
8 ozs. crabmeat
Saute onion i hot oil in deep pot large enough to hold all ingred-
ients. When onions begin to soften, add garlic & saute 30 seconds.
Stir in carrots, green pepper, rice, chicken stock, tomatoes,
tumeric, bay leaf, thyme & pepper. Bring to boil; reduce heat, cover
and cook until about 3 minutes before rice is ready. Rice takes
about l7 mins. to cook. Add ham and crabmeat and continue cooking
until crabmeat is done, about 3 mins.
Serves 3.