Barb's Jambalaya

After a lot of research, we have discovered that there are two basic styles of Jambalaya, a Creole (red, tomato base) and a Cajun (brown). Barb's version is Creole style. We will have to work on a Cajun version.
This is a favorite around the house and we love to have left-over ham just to make it. Although this calls for ham, we have also used smoked sausage. The really great thing is that you can add either meats and shellfish almost at will and come up with a wonder one dish meal. Feel free to add ingedients that suit your tastes and also to "kick up the heat" as needed.

2 cups ham
1 tbl butter
1 med onion, chopped
1 green pepper, chopped
1 clove garlic, minced
1 can tomatoes
1/2 tsp Tabasco sauce
1 cup water
1 cup uncooked white rice

Cube the ham and brown in butter. Chop the onion, green pepper, mince garlic. Add these three to the ham and saute about 5 minutes. Add the tomatoes, Tabasco sauce, water and ice to the pot and cover. Simmer 1/2 hour mixing occasionally with a fork.