Shrimp, veggies and seasoned rice make an appearance in this simple dinner casserole. It's the perfect make-ahead for a busy weeknight.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1 Tbsp. oil
1 can (540 mL) tomato sauce
3/4 cup salsa
1-1/2 lb. (675 g) cooked cleaned medium shrimp
2 cups frozen corn, thawed
1/4 cup fully cooked bacon pieces
4 cups cooked long-grain white rice
1-1/2 cups Cracker Barrel Shredded Tex Mex Cheese
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How do I make it ?
Cook and stir onions, peppers and garlic in hot oil in large skillet on medium heat 5 min. or until crisp-tender. Stir in tomato sauce and salsa; simmer 2 min., stirring occasionally. Stir in shrimp and corn; simmer 2 min. Stir in bacon.
Spoon rice into 13x9-inch baking dish sprayed with cooking spray; top with shrimp mixture and cheese. Cover with foil. Refrigerate up to 24 hours.
Heat oven to 375ºF. Bake casserole, covered, 35 min. or until heated through, uncovering after 20 min.
Kraft Kitchen Tips!
Prepare using long-grain brown rice.
Garnish each serving with 1 Tbsp. chopped fresh cilantro.
Recipe can be refrigerated overnight before baking as directed.
Calories From Fat
% Daily Value
Total fat 13 g
Saturated fat 5 g
Cholesterol 255 mg
Sodium 1230 mg
Total carbohydrate 50 g
Dietary fibre 3 g
Sugars 7 g
Protein 41 g
6 servings, 1/6 recipe (389 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.