1 stick butter
1/2 bell pepper, chopped
1 c. water
2 c. peeled shrimp
1 c. 4 oz. can mushrooms, sliced
1 lg. onion, chopped
3/4 c. celery, chopped
3/4 c. Heinz ketchup
1/4 c. Lea & Perrins sauce
1 c. raw rice
1/4 c. milk
Salt and pepper to taste

Melt butter in a large skillet and add onion and mushrooms; saute until a golden brown. Add water, ketchup, and Lea & Perrins sauce; let come to a simmer. Add rice; stir and cover. Cook on low fire 10 minutes. Add the bell pepper, celery and milk, shrimp, salt, and pepper to taste. Mix well; cover and cook on low fire until shrimp is cooked, stirring occasionally.

Note: This recipe can be used with chicken instead of the shrimp by using 2 cups of chopped boil chicken, 2 cups chicken broth, instead of the 1 cup of water, 3/4 cup ketchup, and the 1/4 cup Lee & Perrins sauce. All other ingredients are the same. Serves 6-8. Either way, they are both very tasty.