Big Easy Shrimp Rice

This recipe is credited to my dad. He served this every week when I was growing up and it was always a big hit. It works wonderfully on it's own, and makes a delicious side dish for any seafood entree.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 408 Calories

Ingredients

• ½ cup butter
• 2 cups white rice
• 1 cup diced onion
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (10.5 ounce) can condensed French onion soup
• 1 ½ pounds shrimp, peeled and deveined
• 1 (10.75 ounce) can cream of mushroom soup
• 1 cup diced bell pepper
• ½ cup minced green onion
• 1 tablespoon salt (Optional)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Melt butter in a large saucepan over medium heat; saute onion, bell pepper, and green onion until tender, about 10 minutes. Add shrimp, cream of mushroom soup, French onion soup, and tomatoes with green chile peppers to onion mixture; bring to a boil.

Step 3

Remove saucepan from heat and stir rice and salt into shrimp-soup mixture. Pour rice-shrimp mixture into a baking dish and cover tightly with aluminum foil.

Step 4

Bake in the preheated oven for 30 minutes. Remove aluminum foil, stir, and bake until bubbling, about 30 more minutes.