Shrimp And Rice Casserole - cooking recipe

Ingredients

1/4 c. light olive oil
1 medium size yellow onion, peeled and minced
1 clove garlic, peeled and minced
1/2 c. green pepper, minced
1/2 c. uncooked rice
1 (16 oz.) can tomatoes (do not drain)
1/2 c. water
1 1/2 tsp. salt or to taste
1/4 tsp. black pepper
1/4 tsp. oregano, crushed
1 bay leaf, crumbled
1 1/2 lb. shelled and deveined raw shrimp
hot pepper sauce to taste (Tabasco)
juice of 1/2 lemon

Preparation

Preheat oven to 350\u00b0.
Lightly saute onion, garlic and bell pepper until translucent.
Process canned tomatoes in food processor to eliminate chunks.
Place all ingredients except shrimp in a buttered 2-quart casserole.
Cover with foil and bake for 1 hour, stirring 2 or 3 times.
Add shrimp, pushing well down into the rice mixture.
Sprinkle with juice of 1/2 lemon. Re-cover and bake 1/2 hour longer or until rice is done.
Serves 4.
Double recipe for a 3-quart casserole.