1 1/2 lbs. shrimp pieces
1 c. chopped green pepper
1/2 c. chopped onion
2 cloves garlic, finely chopped
1/4 c. melted butter or oil
1 (1 lb.) can tomatoes
1 1/2 c. water
1 c. uncooked rice (not instant)
1/2 tsp. salt
1 bay leaf
Dash of pepper
1/4 c. chopped parsley

Cook shrimp according to directions on package. Set aside. Cook green pepper, onion and garlic in butter until tender. Add remaining ingredients, except parsley and shrimp; cover. Cook 25 to 30 minutes, until rice is tender; stir occasionally. Add parsley and shrimp; heat. Remove bay leaf. Yield: 6 servings.