Shrimp Baked with Tomatoes and Rice

2 teaspoons vegetable oil
1/4 cup chopped green bell pepper
1/2 cup chopped yellow onion
1 clove garlic, minced
3/4 cup long grain white rice
1 cup canned tomatoes, lightly pureed
1 1/4 cups chicken stock
1/4 teaspoon ground cloves
1/4 teaspoon chili powder
dash of cayenne
salt and pepper
1/2 pound small shrimp


Heat oven to 375. Warm oil in a skillet over medium heat. Saute bell pepper, onion, and garlic until tender, about 5 minutes. Stir in rice. Add tomatoes, stock, and seasonings. Bring to a boil.

Transfer to a 2 quart casserole lightly coated with cooking spray. Stir in shrimp, cover, and bake until liquid is absorbed, about 1 hour.
from Casseroles.