Spanish Rice

Serves: 8

Ingredients:

1 x 13 1/2 ounce (425 g) can whole tomatoes
1/2 cup water
2/3 cup uncooked long grain rice
3 spring onions, thinly sliced
1/4 cup chopped celery
3 tablespoons tomato paste
1/4 teaspoon salt
1 teaspoon sugar
1 teaspoon instant chicken stock powder
1/2 teaspoon dried oregano leaves
1/4 - 1/2 teaspoon garlic powder
7 ounces (200 g) cooked, peeled, small shrimp (prawns)

Microwave Method:

1. Combine all ingredients except shrimp in a large bowl, mix well. Cover and cook for 10 minutes on HIGH.
2. Reduce power to MEDIUM and cook for 28-30 minutes until liquid is absorbed and rice is tender.
3. Stir in shrimp. Allow to stand, covered, for 5 minutes. Fluff with fork before serving.