Gather all your ingredients. Ensure your shrimp are peeled and deveined. Chop the bell pepper, crush the garlic, and slice the olives.
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped bell pepper and sauté for 3-5 minutes until tender.
Add the crushed garlic, stirring it in with the bell pepper for 1-2 minutes, being careful not to burn the garlic.
Pour in the tomato sauce, stirring to combine, and let it simmer for 3-4 minutes.
Add the shrimp and sliced olives, stirring well. Season with salt and cook for 5-7 minutes until the shrimp are pink and opaque.
Add the rice, stirring until well mixed with the shrimp and sauce. Pour in enough water to cover the rice by about an inch.
Bring to a boil, then reduce heat to low, cover, and let simmer for 20 minutes without lifting the lid.
After 20 minutes, turn off the heat and let sit covered for 5 minutes. Fluff the rice with a fork and sprinkle with parsley before serving.
