Shrimp and Yellow Rice

Shrimp and Yellow Rice
2 lb Shrimp, peeled, raw
1 pkg Yellow Rice
1 can Cream of Mushroom Soup
1 can Rotel Tomatoes
1 med Onion, chopped
1 med Bell Pepper - green, chopped
1/4 c (1/2 stick) Butter

Saute shrimp and margarine until pink, then add onion and bell pepper. Saute 5 minutes more. Cook rice according to directions. Combine shrimp mixture and rice. Add soup and tomatoes. Pour into 13 x 9 greased casserole dish. Bake at 350 for 15 minutes. Serves 6 to 8.

My favorite place to find recipes is in CHURCH COOKBOOKS. Images of delicious Dinners on the Ground come to mind. YUM! This recipe was submitted by Vivian Brown, Our Best Homecooking, Ebenezer Baptish Church Youth Ministry cookbook (1997).


-Debbie