3 tbsp. butter
1 c. uncooked white rice
1 sm. clove garlic, thinly sliced
1/2 c. minced onion
1 sm. green pepper, diced
1 tsp. salt
1/4 tsp. pepper
1 (10 1/2 oz.) can undiluted beef bouillon - water to make 2 cups
1/2 tsp. Tabasco
1 (8 oz.) pkg. frozen shrimp, peeled and deveined
1 (12 oz.) pkg. frozen peas
1 (4 oz.) can pimento, cut in strips

Heat butter in electric skillet. Add uncooked rice and cook, stirring until golden brown. Add garlic and onion; cook 2 minutes. Add green pepper, salt, and pepper. Add enough water to bouillon to make 2 cups; add with Tabasco. Simmer 15-20 minutes until rice is done. Add peas, cover and cook 5 minutes. Add shrimp and cook 4-5 minutes. Serves 4-5.