BIG EASY SHRIMP RICE

Big Easy Shrimp Rice image

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.

Provided by Kandace Armand Pierce

Time 1h25m

Yield 8

Number Of Ingredients 10

Ingredients

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

Steps:

Preheat oven to 350 degrees F (175 degrees C).
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.
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.
Bake in the preheated oven for 30 minutes. Remove aluminum foil, stir, and bake until bubbling, about 30 more minutes.

Nutrition Facts : Calories 408 calories, Carbohydrate 47.2 g, Cholesterol 161.4 mg, Fat 15.5 g, Fiber 2.1 g, Protein 19.5 g, SaturatedFat 8.3 g, Sodium 1814.2 mg, Sugar 3.5 g