2 Tbsp. olive oil
1 c. Uncle Ben's converted original rice
1 c. coarsely chopped onion
1 c. coarsely chopped green pepper
1 to 2 Tbsp. minced garlic
1 (28 oz.) can diced tomatoes with their juice (this can be found in Grand Union)
2 tsp. dried oregano
1 tsp. chili powder
1 tsp. black pepper
15 to 20 medium fresh shrimp

Shell and devein shrimp; set aside. Heat olive oil in saucepan and add rice, onion, green pepper and garlic. Saute until rice is lightly browned while stirring constantly. Reduce heat and add tomatoes and their juices. Also add oregano, chili powder and pepper. Cover and simmer for 20 minutes. Cook shrimp in boiling water or steam for 4 to 5 minutes until done. Add shrimp to mixture and let it stand for 5 minutes, then serve with fresh green tossed salad. Makes 4 servings.