Shrimp & Yellow Rice

This recipe was handed down to me by my Grandmother Gen.

10 oz. Yellow Mahatma Rice
1 small onion
1 green pepper
2 lbs. shrimp (peeled and deveined)
1 can chopped (or diced) tomatoes
1 tsp. salt
½ c. olive oil (mom cuts down to ¼ c.)
2 cloves garlic, minced

Cook rice separately. Heat olive oil, sauté vegetables. Add raw shrimp, cook until shrimp are pink (it doesn't take long). Add tomatoes. Combine with rice. Bake at 350-degrees for 15 to 20 minutes.