2 tbsp. olive oil
2 onions, chopped
1 garlic clove, pressed
1 sm. green pepper, minced
1 lb raw shrimp (shelled and deveined)
1 c. uncooked rice
2 c. (1 lb. can) tomatoes
2 c. chicken bouillon or water
1 bay leaf
Pinch ground thyme
1 tsp. salt
1/8 tsp. pepper
1 tsp. sugar
Minced parsley (optional)

This recipe can mess up the kitchen. Beware! Heat olive oil in a large skillet. Cook onions, garlic, and green peppers in skillet for 2 to 3 minutes. Add shrimp and cook until shrimp turn pink. Remove from pan. Put rice in skillet, heat, stirring constantly, until rice is brown.

Then add tomatoes, bouillon, and seasonings. Cover and simmer over low heat until rice is tender and liquid has been absorbed. Stir in shrimp and remove from heat. Put in serving dish and garnish with parsley. This recipe also keeps you in the kitchen so there is no escaping the clean up.