1 big onion, coarsely chopped
1 red or green bell pepper, diced
1 pound large shrimp, peeled and deveined
3 cloves of minced garlic
3/4 cup of cheddar cheese, grated
1 cup of sour cream
1 can (10.75 oz.) of cream of mushroom soup
1.5 milligrams of Old Bay seasoning
1/2 teaspoon of paprika
1/2 teaspoon of black pepper
1/2 teaspoon of salt
2 teaspoons of olive oil
Optional: 1/4 cup of chopped fresh parsley for garnish
Instructions
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a baking dish that measures 9 by 13 inches.
Bring the chicken broth to a boil in a large saucepan. Add the rice, reduce the heat to low, cover, and simmer for 15 to 18 minutes, or until the rice absorbs all of the liquid.
In a large pan, heat the olive oil over medium heat while the rice is cooking. Add the garlic, bell pepper, and onion. Sauté for about 5 minutes, or until the veggies are softened.
Add the shrimp and cook for about three minutes, or until they just begin to turn pink. Remove from heat.
In a large bowl, mix together the rice, shrimp, veggies, sour cream, cream of mushroom soup, Old Bay seasoning, paprika, salt, and black pepper. Add the shredded cheddar cheese and mix well.
Spread the mixture evenly in the prepared baking dish.
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