Ingredients

　　Two 6-ounce boxes Uncle Ben’s long-grain and wild rice

　　2 pounds shrimp, cleaned, peeled, and deveined

　　1 onion, diced and sautéed in 2 tablespoons butter

　　1 bell pepper, chopped

　　Two 10 3/4-ounce cans condensed cream of mushroom soup

　　16 ounces grated Cheddar cheese; reserve 1/2 cup for top

　　1 tablespoon Worcestershire sauce

　　1/2 teaspoon dry mustard

　　Remove seasoning mix from rice; do not use. Cook rice as directed on box. Preheat oven to 375 degrees. Mix rice with remaining ingredients in a baking dish and sprinkle reserved cheese on top. Bake for 45 minutes.

　　Paula Deen's Kitchen Classics