Instructions: Heat the lard in a heavy 2 1/2- to 3-quart casserole. When it is hot, stir in the diced ham. Stir with a spoon to braise ham for a minute, then add onions, peppers, tomatoes and garlic. Cook for about 5 minutes. Stir frequently until the vegetables are soft.

Add water (or stock if you prefer) and rice, then bring to a boil over high heat. Lower the heat to simmer for about 15 minutes or until rice is tender.

Stir in the spices. Add the shrimp and peas to the casserole, cover it for 3 minutes or until shrimp are cooked. Stir in the capers, olives and pimentos, cover and simmer a few minutes more, and serve.

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