1/2 lb. fresh mushrooms, sliced
4 tsp. butter
3 c. cleaned, cooked shrimp
2-3 c. brown rice, cooked in chicken bouillon
1 c. chopped green pepper
1 coarsely chopped onion
1 c. chopped celery
1 jar diced pimento
2 (16 oz.) cans stewed tomatoes with juice (chop tomatoes if desired)
1 1/2-2 1/2 tsp. chili powder
1 1/2-2 tsp. ground cumin
Freshly ground black pepper (liberal amount)
Salt to taste
Melted butter
Grated Parmesan cheese

Cook mushrooms, green pepper, onion and celery in butter until tender. Add pimento and tomatoes; add seasonings. Mix in rice and shrimp. Taste for seasonings and adjust as necessary. Sprinkle with grated Parmesan cheese; drizzle with melted butter. Bake uncovered at 350 degrees for 30 minutes.

Serve with light Bibb lettuce salad, poppy seed dressing with strawberries, and crusty French bread.