1 c. rice, raw
1 bell pepper, chopped
1 lg. onion, chopped
3 tbsp. chili pepper powder
1/2 tsp. salt
1/8 tsp. black pepper
1 can tomato sauce
1 lb. fresh shrimp
3 tbsp. oil
2 c. water

Heat oil in thick pan with tight-fitting lid. Add raw rice and stir slowly until a golden brown. Add next 5 ingredients; simmer a few minutes. Add tomato sauce and water. Add shrimp; cover and cook over low heat for 20 minutes or until rice is done. Serve hot with creole tomato sauce.