Instructions: 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.

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