Big Easy Shrimp Rice

Ingredients

• 1/2 cup butter
• 1 cup diced onion
• 1 cup diced bell pepper
• 1/2 cup minced green onion
• 1 1/2 pounds shrimp, peeled and deveined
• 1 (10.75 ounce) can cream of mushroom soup
• 1 (10.5 ounce) can condensed French onion soup
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 2 cups white rice
• 1 tablespoon salt (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C).

Melt butter in a large saucepan over medium heat; saute onion, bell pepper, and green onion until tender, about 10 minutes. Add shrimp, cream of mushroom soup, French onion soup, and tomatoes with green chile peppers to onion mixture; bring to a boil.

Remove saucepan from heat and stir rice and salt into shrimp-soup mixture. Pour rice-shrimp mixture into a baking dish and cover tightly with aluminum foil.

Bake in the preheated oven for 30 minutes. Remove aluminum foil, stir, and bake until bubbling, about 30 more minutes.