1 c  Rice,uncooked
1 1/2 c  Chicken broth
3 tb Butter or margarine
1    Bay leaf
3/4 ts Salt
1/4 ts Tarragon,crushed
1/8 ts Paprika
1/2 c  Onion,chopped
1    Garlic clove,minced/pressed
1/4 lb Mushrooms,fresh,sliced
1 1/2 lb Shrimp,medium-size
1 cn Artichoke hearts(14oz)
4    Tomatoes,med,fresh,wedged
2 tb Lemon juice,fresh
1/4 c  Parsley,chopped

1. Combine in a medium-size saucepan rice, broth 1 tablespoon butter, bay
leaf, salt, tarragon and paprika; bring to a rolling boil.
2. Reduce heat to low; cover and simmer 12 to 15 minutes, or until all
liquid is absorbed.
3. Remove from heat; let stand, covered, 10 minutes.
4. Meanwhile, melt the remaining butter in a skillet.
5. Add onion and garlic; cook until almost tender.
6. Add mushrooms; cook 1 to 2 minutes.
7. Stir in shrimp, artichoke hearts and tomatoes; drain.
8. Remove bay leaf from rice; fluff rice with fork.
9. Add rice, lemon juice and parsley to shrimp mixture; spoon into buttered
1 1/2-quart casserole.
10. Keep hot in preheated 300F. oven until ready to serve; allow 12 to 15
minutes.