3 tbsp. butter
1 med. onion, chopped
1/2 green pepper, chopped
1 clove garlic, finely minced
3 c. tomato juice
1 tsp. salt
1 c. rice, uncooked
1 (4 oz.) can mushrooms, with liquid
1 1/2 c. shrimp, cut in halved canned or fresh
1/4 c. pimento, cut into strips

Melt butter in large skillet. Add onion, green pepper, and garlic. Cook until lightly browned. Add tomato juice, salt, rice and mushroom with liquid. Cover. When mixture reaches full steam, turn heat to simmer setting. Continue cooking for 25 minutes, or until rice is tender. Add shrimp and pimento. Cook until shrimp is thoroughly heated, about 10 minutes. Serves 6.