Heat 1 teaspoon oil in large skillet. Add shrimp and 1/4 teaspoon oregano; sauté until just cooked, 1 to 2 minutes. Remove shrimp.
Heat remaining 2 teaspoons oil in same skillet. Add sweet red pepper, onion and garlic; sauté for 3 minutes, until just tender.
Stir in the rice, the remaining 1/4 teaspoon oregano and broth. Cover; simmer 15 minutes. Stir in tomatoes with juice, salt, pepper flakes and ham. Cover; simmer, stirring occasionally, 5 minutes, until rice is tender and liquid is absorbed. Return shrimp to skillet; heat through, about 1 minute. Sprinkle with cilantro. Makes 4 servings.
