Fiesta Shrimp and Rice Casserole

Serves: 5

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

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