Parboil some green beans, cut into 2-3 cm lengths and set aside. Cut cooked ham into small bite-sized pieces and sauté briefly
in a little hot oil together with chopped onions and a crushed clove of garlic. When the onions are translucent, stir in white rice
until coated in oil, then add chicken stock to cover the rice, along with chopped tomatoes and a good Tbs of tomato paste. Bring to
a simmer, stirring, cover and cook slowly for about 20 minutes, until the rice is cooked and most of the liquid has been absorbed.
Add raw shrimp and the parcooked green beans and stir through until the shrimp are pink and cooked and all the liquid has been absorbed,
seasoning with a little salt, if necessary, and black pepper. Garnish with chopped spring onions and some parsley and serve.