Spanish Rice Salad

• 2 cups water
• 2 tablespoons tomato paste
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano, crumbled
• 1 cup long-grain rice
• 4 tablespoons olive oil
• 2 tablespoons Sherry wine vinegar or white wine vinegar
• 2 garlic cloves, pressed
• 8 ounces medium cooked peeled shrimp
• 1/2 5-ounce package pepperoni, quartered lengthwise, sliced
• 1/2 bell pepper, diced
• 2 large green onions, sliced

1. Bring first 4 ingredients to boil in heavy medium saucepan.
2. Add rice and 1 tablespoon olive oil.
3. Cover and simmer over low heat until rice is tender and liquid is absorbed, about 20 minutes.
4. Transfer to large bowl and chill.
5. Whisk remaining 3 tablespoons olive oil, vinegar and garlic in small bowl.
6. Add remaining ingredients to rice in large bowl.
7. Drizzle olive oil mixture over.
8. Toss well.
9. Season to taste with salt and pepper and serve.

water, tomato paste, salt, oregano, longgrain rice, olive oil, sherry wine vinegar, garlic, shrimp, pepperoni, bell pepper, green onions

Taken from www.epicurious.com/recipes/food/views/spanish-rice-salad-13 (may not work)