Scampi Provençal

• 8 oz. long-grain rice
• 1 pint water
• 1 teaspoon

Put rice, water and salt into saucepan. Bring to boil, stir once. Cover tightly and simmer for 15 minutes. Melt butter in frying-pan, sauté onions and garlic until transparent. Add defrosted scampi and tomatoes, season to taste, add bayleaf. Continue to cook slowly for a further 5-7 minutes. Arrange cooked rice on an oval dish, make a well in centre and pour the Scampi Provençal in the middle.<