Spanish Rice With Shrimp - cooking recipe

Ingredients

1 (16 oz.) can stewed tomatoes
1 1/2 c. water
2/3 c. uncooked long grain rice
1/3 c. finely chopped onion
1/4 c. chopped celery
3 Tbsp. tomato paste
1/4 tsp. salt
1 tsp. sugar
1 tsp. instant chicken bouillon
1/2 tsp. dried oregano leaves
1/4 to 1/2 tsp. garlic powder
1 (4 1/2 oz.) can small canned shrimp

Preparation

Combine all ingredients, except shrimp, in 2-quart casserole. Cover.
Microwave at High (100%) for 10 minutes.
Reduce power to Medium (50%).
Microwave until liquid is absorbed and rice is tender, 28 to 35 minutes.
Stir in shrimp.
Let stand, covered, for 5 minutes.