Easy Jambalaya - cooking recipe

Ingredients

4 1/2 c. Minute rice, uncooked
1 (28 oz.) can crushed tomatoes
1 bell pepper, diced
1 (15 oz.) can corn
1 small onion, diced
1 lb. peeled shrimp
5 strips bacon, cooked and crumbled
1/4 c. margarine
1 tsp. salt
1 tsp. pepper
2 Tbsp. Creole seasoning
1 tsp. cayenne pepper

Preparation

Drain tomatoes and corn, reserve liquid.
Add water to this and make 6 cups.
Place liquid and vegetables in a large saucepan and cook on stove, bringing mixture to a boil.
Add margarine, spices, rice and bacon; bring back to a boil, stirring occasionally.
Cover and remove from the heat. Let stand 7 to 10 minutes.