Fiesta Shrimp and Rice Casserole

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Fiesta Shrimp and Rice Casserole

Here's an incredible shrimp and rice casserole recipe that's perfect even for the least creative cook.  The creative seasoning comes from Concord Foods Guacamole Mix!   If you don't enjoy shell fish in your home, substitute chopped chicken breast for an equally adventurous casserole recipe.

Serves: 5

Ingredients:

1 package Concord Foods Guacamole Mix
1/3 cup chopped celery
2 cans (14.5oz each) diced tomatoes, drained, reserving juice and setting aside 1/2 cup of tomatoes (for garnish)
1 can (4oz) chopped diced green chilies
1 cup uncooked medium grain rice
Water
3/4 lb frozen cooked shrimp, thawed, rinsed and patted dry
2 cups shredded cheese (Pepper Jack or Monterrey Jack or Mexican Blend), divided
1 avocado, sliced

Directions:

  1. Preheat oven to 350ºF.
  2. Combine reserved juice from tomatoes and water to equal 2 cups of liquid.
  3. Place guacamole seasoning mix, celery, diced tomatoes, green chilies, rice and tomato juice/water liquid in 4 quart pot. Bring to boil. Cover, reduce heat and simmer 15 minutes. Remove from heat.
  4. Add shrimp and 2/3 cup of shredded cheese. Transfer contents of pot to a greased 2 quart baking dish. Top with remaining cheese. Cover with foil and bake casserole for 10 minutes. Remove foil and bake for an additional 5 minutes.
  5. Garnish with reserved 1/2 cup diced tomatoes and sliced avocado.

Note: 4 cups of coarsely chopped cooked chicken breast can be substituted for the shrimp.

Category: Main Courses