shrimp rice and cheese baked
1. Cook rice according to directions minus 1/4 cup of water drain and cool. 2. bring 2 cups of water and 1/2 tbs of salt to a boil in a medium sauce pan and cook the shrimp for 1 minute. Drain and set aside. 3. Heat the butter in a sauce pan and sauté the onion and pepper until soft about 5 minutes. 4. Preheat oven to 325 degrees. 5. In a large bowl combine rice soup , ! 1/2 cups of cheese, shrimp and vegetables, add salt and pepper to taste. Mix well. Spray an 11x 7 glass casserole dish with vegetable spray . Place the mixture in the pan and top with the remaining 1/2 cup of cheese . Bake for 30 minutes until bubbly
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Serving Size: 1 Serving (75g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 90 | ||
Calories from Fat: 35 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 93.8mg | 29 % | |
Sodium 124.2mg | 4 % | |
Potassium 128.8mg | 3 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.3g | ||
Protein 11.7g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 90
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