Make-Ahead Cheesy Shrimp & Rice is an almost perfect name for this delicious dish—all that's missing is the word bacon, the first ingredient on the list.
What You Need
Original recipe yields 8 servings
4 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
1 onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1 can (15 oz.) tomato sauce
3/4 cup TACO BELL® Thick & Chunky Salsa
1-1/2 lb. cooked cleaned medium shrimp
1 pkg. (10 oz.) frozen corn
4 cups cooked long-grain white rice
1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
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Let's Make It
Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet; drain bacon on paper towels.
Add onions, peppers and garlic to reserved drippings; cook and stir 5 min. or until crisp-tender. Stir in tomato sauce and salsa; simmer 2 min., stirring occasionally. Stir in shrimp and corn; simmer 2 min. Stir in bacon.
Spoon rice into 13x9-inch baking dish sprayed with cooking spray; top with shrimp mixture and cheese. Cover with foil. Refrigerate up to 24 hours.
Heat oven to 375ºF. Bake casserole, covered, 35 min. or until heated through, uncovering after 20 min.
Prepare using long-grain brown rice.
Add 1 tsp. hot pepper sauce to shrimp mixture along with the cooked bacon.
Garnish each serving with 1 Tbsp. chopped fresh cilantro.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.