|Onion||1 Medium, cut into halves and chopped|
|Bell pepper||1 Large, sliced (Red/Green)|
|Garlic||1 Clove (5 gm), minced|
|Vegetable oil||2 Tablespoon|
|Canned tomatoes||16 Ounce, cut up with juice (1 Can)|
|Frozen artichoke hearts||9 Ounce, cut in quarters (1 Package)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Cooked rice||2 Cup (32 tbs)|
|Frozen peas||1 Cup (16 tbs)|
|Large shrimp||1⁄2 Pound, peeled and deveined|
|Canned tuna||6 Ounce, drained and broken (1 Can)|
In a large skillet saute onion, bell pepper and garlic in oil for 3 minutes.
Stir in tomatoes with juice, artichoke hearts, wine and seasonings.
Bring to a boil; reduce heat.
Simmer for 10 minutes.
Stir in rice, peas, shrimp and tuna.
Cook for 3 to 5 minutes more or until shrimp turn pink and mixture is heated.