Shrimp, Peppers and Rice

1 T unsalted butter
1 T minced garlic
1/2 cup chopped onion
1/2 cup chopped peppers, yellow and red
14.5 oz can diced tomatoes, organic
2 lbs. shrimp, peeled, deveined, tail off
1/2 t salt
1/2 t pepper

2 cups rice
4 cups water

In a large skillet, melt 1 T butter on medium heat. Add garlic, onion, and peppers. Saute until translucent. Thaw shrimp if frozen. Add shrimp, tomatoes, salt and pepper. Turn to medium-high heat until shrimp are firm and pink. Simmer on low heat for 10-15 minutes. Serve over hot jasmine rice.

In a rice cooker, cook 2 cups jasmine rice and 4 cups water until done.