1 1/2 lbs. shrimp, cleaned & shelled
3 c. rice, uncooked
1 sm. onion
1 sm. green pepper
1 sm. red pepper
2 cloves garlic
2 leaves cilantro (found near parsley)
3 tbsp. tomato paste
1/2 can tomato sauce
Salt & pepper to taste
4 tbsp. vegetable oil
3 1/2 c. water

In a Dutch oven, pot or wok add vegetable oil. Heat until hot. Add diced onions, peppers and garlic. Stir until tender; then add tomato paste and sauce. Add shrimp, cook until transparent. Then remove shrimp. Add other ingredients except shrimp. Bring to a boil; stir. When water is starting to evaporate, lower the heat to medium. Add shrimp and rice mixture. Stir together then lower heat to low. Cover for about 15 minutes. Then with fork, fluff rice, cover again and cook for 35 minutes until rice is done. Garnish with pimientos.