rice and shrimp

Wild Rice Shrimp Bake
1 6-oz package long grain & wild rice mix
1 lb. uncooked medium shrimp, peeled and deveined
1 medium green pepper, chopped
1 medium onion, chopped
1 4-0z. can mushroom pieces, drained
1/4 cup butter or margarine
1 10-oz can cream of mushroom soup

Prepare rice according to package directions. Saute shrimp, green pepper, onion and mushrooms in butter until shrimp turn pink. Add soup to rice; stir into shrimp mixture. Bake in 2 quart baking dish at 350 degrees for 20-25 minutes or until heated through.

(Note: I copied this recipe over from my previous blog so my recipes are all in one place.)