1 bag cooked shrimp
1/4 c. chopped onion
Dash ground cloves
1 clove garlic, finely chopped
3/4 c. uncooked rice
1 lb. can tomatoes
2 tbsp. flour
1/2 tsp. thyme leaves
1/2 tsp. chili powder
2 bay leaves, crushed
1 qt. chicken bouillon
Dash cayenne pepper
2 tbsp. butter
2 tbsp. chopped parsley
1 tsp. salt

Saute onion and garlic in butter until tender. Blend in flour, herbs and spices. Add rice, then cover and reduce heat. Simmer 30 minutes or until rice is tender. Add shrimp and cook until shrimp is heated. Serves 6.