Mexican Casserole - cooking recipe

Ingredients

1 c. rice
1 can Ro-Tel, diced
1 medium onion
1 pkg. frozen deveined shrimp, thawed
water
1/4 lb. cubed Velveeta
1 pkg. shredded cheese
diced black olives
2 Tbsp. butter

Preparation

Saute butter and onion in saucepan.
Add Ro-Tel, drained saving liquid.
Add 2 1/4 cups Ro-Tel juice and water; bring to boil.
Add rice; bring to boil.
Cover and cook on medium heat for 20 minutes.
Pour rice mixture into casserole and stir in Velveeta.
Stir in thawed shrimp and mix part of the shredded cheese in mixture, saving enough to cover top.
Sprinkle black olives on top and heat through 15 to 20 minutes at 325\u00b0.
May add chopped green onions on top for color.
Serve with salsa for individual tastes.