In a medium saucepan, bring water to a boil. Stir
in the rice. Cover, reduce heat, and simmer 20 minutes.
While the rice is cooking, place bacon in a large, deep skillet over
medium-high heat. Cook until evenly brown. Drain, cool, and crumble.
In a large bowl, mix the cooked rice, crumbled bacon, shrimp, ham,
bell pepper, celery, onion, and tomatoes.
Prepare the dressing by whisking together the salad dressing, thyme,
chili powder, garlic, and salt. Pour over rice mixture, and toss to
coat. Cover, and chill in the refrigerator until serving.
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