Paella

2 tablespoons olive oil
1/2 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 cup chopped onion
3/4 cup chopped green bell pepper
1/2 cup smoked ham cubes, 1/4-inch each
1 clove garlic, minced
1 cup brown or wild rice
1 can (14.5 ounces) whole peeled tomatoes, broken up
1-1/2 cups water
2 tablespoons dry white wine
2 chicken bouillon cubes
3/4 teaspoon dried leaf oregano, crushed
1/8 teaspoon ground black pepper
1/8 teaspoon ground turmeric
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup frozen peas, thawed

Directions
Heat oil in a large skillet over medium-high heat. Add chicken, onion, bell pepper, ham, and garlic. Cook 5-7 minutes or until chicken is no longer pink. Add rice; stir to coat. Add tomatoes, water, wine, bouillon cubes, oregano, pepper, and tumeric. Bring to a boil. Reduce heat to low. Cover; simmer 15 minutes. Add shrimp and peas. Cover; cook 10 minutes longer or until shrimp are opaque and liquid is absorbed.

Serves 4-6