Shrimp & Tomatoes with Savory Rice

Directions

Combine in a medium-size saucepan rice, broth 1 tablespoon boil.

Reduce heat to low; cover and simmer 12 to 15 minutes, or until all liquid is absorbed.

Remove from heat; let stand, covered, 10 minutes.

Meanwhile, melt the remaining butter in a skillet.

Add onion and garlic; cook until almost tender.

Add mushrooms; cook 1 to 2 minutes.

Stir in shrimp, artichoke hearts and tomatoes; drain.

Remove bay leaf from rice; fluff rice with fork.

Add rice, lemon juice and parsley to shrimp mixture; spoon into buttered 1½ quart casserole.

Keep hot in preheated 300’F. oven until ready to serve; allow 12 to 15 minutes.