Shrimp Salad with Rice

• 1 pound shrimp, cooked
• 1 cup chopped green onions
• 2 tablespoons olive oil
• 3 cloves garlic -- minced
• 2 cups water
• 1/2-1 teaspoon Tabasco sauce
• 2-4 teaspoons chicken bouillon
• 1 teaspoon red pepper
• 1 cup rice
• 2-3 tomatoes - chopped
• 1 bell pepper - chopped

In large bowl, combine shrimp, onions, garlic and oil. Cover and refrigerate overnight. Cook rice in water with bouillon, hot sauce, and red pepper for 20 minutes. Let cool.
Add tomatoes and bell peppers. Add rice mixture to shrimp mixture. Refrigerate until chilled.
Recipe from "Tell Me More" - with my small changes.