1/2 c. chopped onion
1/2 c. chopped green pepper
1/4 c. water
1 (28 oz.) can tomatoes
1/8 tsp. garlic powder
1/4 tsp. dried rosemary, crushed (optional)
1/4 tsp. paprika
2 shakes red pepper, optional
1/4 tsp. black pepper
1 (6.25 oz.) pkg. UNCLE BEN'S® quick cooking long grain and wild rice mix
1 (16 oz.) pkg. frozen peeled/deveined shrimp
Hot pepper sauce to taste

In large saucepan combine frozen green onion, green pepper and 1/4 cup water. Bring mixture to boiling, then reduce heat. Cover and simmer for 3 to 5 minutes or until vegetables are tender.

While onion and pepper are cooking, cut up tomatoes. Add undrained tomatoes to onion mixture, along with garlic, rosemary, paprika and peppers. Stir in 1 1/2 cups water and both packets from the rice mix. Bring to boiling, then add frozen shrimp. Return to boiling, then reduce heat. Cover and simmer for 4 to 5 minutes or until rice is tender. NOTE: When I can't find quick cooking rice, I buy the regular 20 minute variety, and I simmer for 15 minutes before I add the shrimp.