1 lb. shrimp, shelled
1/2 c. chopped onion
1/4 c. chopped green pepper
1 clove garlic, minced
1 (16 oz.) can stewed tomatoes with liquid
1/2 c. water
2 bay leaves
1/2 tsp. thyme
1/2 tsp. basil
1/4 tsp. ground red pepper
Dash of black pepper
1 c. uncooked, quick-cooking rice

Coat bottom of a large saucepan with Pam vegetable spray. Add onion, pepper and garlic and cook over medium heat until tender. Stir in tomatoes, water, bay leaves, thyme, basil, red pepper, shrimp and uncooked rice. Increase heat and bring to a boil. Reduce heat to medium-low and cover. Cook for 15 minutes, stirring frequently. Serves 4.