Shrimp And Rice

• 2 Tbsp. olive oil
• 1 lb. (12 to 15 shrimp), peeled and deveined
• 2 c. diced yellow onion
• 2 Tbsp. minced garlic
• 1 yellow and green bell pepper, cut into 1/2-inch strips
• 2 c. medium grain white rice
• 1 (28 oz.) can whole, peeled plum tomatoes
• 1 1/2 tsp. salt
• black pepper
• 1 Tbsp. dried oregano
• 1 (14 1/2 oz.) can chicken stock

1. Heat the oil in a large iron skillet and cook the shrimp just until they turn pink and begin to curl.
2. Remove from pan; set aside.
3. Reduce heat to medium and add the onions, garlic and peppers.
4. Cook, stirring often, for 5 minutes.
5. Add the rice and stir well to coat.
6. Cook for 2 minutes but do not brown.
7. Add the tomatoes, salt, pepper, oregano and stock; stir to blend.
8. Cover and cook over low heat for 25 to 30 minutes, or until all of the liquid is absorbed and the rice is al dente (or fluffy).
9. Stir in the shrimp and cook 5 minutes more.
10. Makes 6 to 8 servings.

olive oil, shrimp, yellow onion, garlic, green bell pepper, grain white rice, tomatoes, salt, black pepper, oregano, chicken stock

Taken from www.cookbooks.com/Recipe-Details.aspx?id=604605 (may not work)