Ingredients
1 pound shrimp, peeled and deveined
1 cup uncooked white rice
2 cups chicken broth
1 cup diced onion
1 cup chopped bell pepper
2 cloves garlic, minced
1 can (10.5 ounces) cream of mushroom soup
1 cup shredded cheddar cheese
1/2 cup milk
1 tbsp olive oil
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
2 tbsp chopped fresh parsley
Directions
1. Preheat your oven to 350°F (175°C).
2. In a medium saucepan, bring the 2 cups of chicken broth to a boil.
3. Add the 1 cup of uncooked white rice to the boiling broth, reduce the heat to low, cover, and let it simmer for 15 minutes or until the rice is tender and the liquid is absorbed. Set aside.
4. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
5. Add the 1 cup of diced onion and 1 cup of chopped bell pepper to the skillet. Sauté them until the vegetables are softened, about 5 minutes.
6. Add 2 cloves of minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
7. Add the peeled and deveined shrimp to the skillet, cooking until they just turn pink, about 3-4 minutes. Remove from heat.
8. In a large mixing bowl, combine the cooked rice, shrimp and vegetable mixture, 1 can of cream of mushroom soup, 1 cup of shredded cheddar cheese, 1/2 cup of milk, 1 teaspoon of paprika, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of cayenne pepper.
9. Mix everything together thoroughly and transfer the mixture to a greased casserole dish.
10. Place the casserole dish in the preheated oven and bake for 25-30 minutes until the cheese is melted and bubbly.
11. Remove the casserole from the oven and let it rest for a few minutes.
12. Garnish with 2 tablespoons of chopped fresh parsley before serving.
13. Serve warm and enjoy!