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Cook the rice according to package directions
minus 1/4 cup water. Drain and cool.
Bring 2 cups water and 1/2 tablespoon salt to a
boil in a medium saucepan and cook the shrimp for
1 minute. Drain immediately and set aside.
Heat the butter in saucepan and saute the pepper
and onion until soft, about 5 minutes.
Preheat oven to 325 degrees F.
In a large bowl, combine the rice, soup, 1 1/2
cups of cheese, shrimp and vegetables. Add salt
and pepper, to taste. Mix well. Spray a 9-inch
square aluminum cake pan or an 11 by 7-inch glass
casserole dish with vegetable spray. Place the
mixture in the pan and top with remaining 1/2 cup
cheese. Bake for 30 minutes, until bubbly.
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