2 cans (14.5 oz. ea.) diced tomatoes , drained (reserve 1/2 cup juice)
5 cups cooked brown rice or white rice
1/2 lb. uncooked large shrimp, peeled and deveined
3/4 cup chopped cooked ham or cooked chicken
3/4 cup frozen green peas
1/2 cup chopped green bell pepper
2 tsp. dried oregano leaves, crushed
1/2 tsp. dried thyme leaves, crushed
1/2 tsp. hot pepper sauce
Preheat oven to 375°. Lightly grease 13 x 9-inch baking dish; set aside.
Melt Country Crock® Spread in 3-quart saucepan over medium heat and cook celery and onion, stirring occasionally, 7 minutes or until vegetables are tender. Add garlic and cook 30 seconds. Stir in tomatoes, reserved juice and remaining ingredients. Season, if desired, with salt and ground black pepper.
Turn rice mixture into prepared baking dish. Bake covered 30 minutes or until heated through.