Ingredients

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1 (5 ounce) package yellow saffron rice
1 cup onion, chopped
1 teaspoon minced garlic
1½ pounds medium shrimp, peeled
1 (10¾ ounce) can reduced-fat cream of mushroom soup
1 cup shredded, reduced-fat Monterey Jack cheese
⅓ cup dry sherry
2 cups cooked long grain rice
1 (8 ounce) can sliced water chestnuts, drained
1 (10 ounce) package frozen chopped spinach, cooked and drained
2 tablespoons grated Parmesan cheese, divided
Salt and pepper to taste

Supplies needed:
Two 8×8 foil pans

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Instructions

1. Preheat oven to 350°F and spray 2 foil pans with nonstick cooking spray.

2. Cook the yellow rice according to package directions; omitting any oil and salt.

3. In a large nonstick skillet coated with nonstick cooking spray, sauté the onions, garlic, and shrimp until the shrimp is done and the onion is tender, about 6 to 8 minutes.

4. Stir in the mushroom soup, Monterey Jack, and sherry, heating until the soup is warm.

5. Add the yellow rice, long grain rice, water chestnuts, spinach, Parmesan, and salt and pepper, mixing well.

6. Pour into prepared pans.

7. To prepare now: bake, covered, for 30 minutes or until thoroughly heated.

Nutrition

Serving Size: Per serving
Calories: 286
Sodium: 718mg
Fat: 5g
Carbohydrates: 35g
Fiber: 3g
Protein: 23g
Cholesterol: 136mg