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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I found this recipe in the 1984 Southern Living Annual Recipes. It is delicious. The rice comes out nice and creamy and the tomatoes and green chilies give it just a little kick. I made it spicier by using hot smoked sausage. Ingredients:
2 1/4 cups water |
1 1/2 cups uncooked rice |
1 (10 3/4 ounce) can cream of celery soup, undiluted |
1 (10 3/4 ounce) can cream of onion soup, undiluted |
1 (10 ounce) can tomatoes and green chilies, undrained and chopped (i used ro-tel) |
1 lb smoked sausage, cut into 1/2 inch slices |
1 lb fresh uncooked shrimp, peeled and deveined |
Directions:
1. Preheat oven to 350 degrees.
2. Lightly grease shallow 3-quart baking dish.
3. Combine first 5 ingredients in baking dish.
4. Cover and bake for 40 minutes.
5. Stir in sausage and shrimp.
6. Cover and bake another 20 minutes or until rice is done.
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