Creole Style Shrimp and Rice

1 tsp. minced garlic                                                            14 oz. can chicken broth
1/2 c. chopped onion                                                          6 oz. can tomato paste
1/2 c. chopped celery                                                         1 lb peeled raw shrimp
1/2 c. chopped green pepper                                              8 oz. fish fillet-
2 T. olive oil                                                                                cut into bite-sized pieces            
 1 cup Minute Rice                                                             14.5 oz can diced tomatoes        
1 tsp. dill weed                                                                 
1/4 tsp cayenne pepper                                                       chili pepper flakes to taste

In an over-proof casserole dish, saute onion, green pepper and celery on olive oil until soft.  Add rice, dill, cayenne, chicken broth, and tomato paste.  Bring to boil.  Cover, reduce heat and simmer 15 minutes.  Add shrimp, fish, stewed tomatoes and chili pepper flakes.  Cover and bake at 375 degrees for 30 minutes.  Serve immediately.