Shrimp Creole

1/2 C chopped red onion
1/3 C chopped green pepper
1 can (28 oz) no-salt-added tomatoes, chopped
1-3/4 C water
1 tsp minced garlic
1/4 tsp rosemary
1/4 tsp paprika
1 bay leaf
1 pkg (6 oz) long-grain and wild rice
1 lb raw shrimp, shelled and deveined
1/4 tsp Tabasco sauce

Sauté onion and green pepper until tender. Add tomatoes and their juice, water, garlic, rosemary, paprika, bay leaf, and rice. Simmer, covered, for 20 minutes. Add shrimp and simmer, covered, for 10 minutes. Stir in Tabasco sauce. Remove bay leaf before serving.