Shrimp Jambalaya - from Rosalie

1 large red onion (chopped)
1 bell pepper (chopped)
2 or 3 cloves of garlic (minced)
1/4 cup olive oil
1 lb. cleaned shrimp
1 can Rotel tomatoes
1 cup water
1 cup raw rice
1/2 tsp. Tony Chachere's Creole Seasoning

Brown onions, peppers and garlic in oil. Add shrimp and simmer on low flame for 10 minutes. Add tomatoes, water and rice. Season to taste. Bring to a boil, cover and cook rice over low heat, stirring occasionally to prevent sticking. It is ready when the rice is cooked. Serve hot.