Mix rice, milk, eggs and onion until blended. Pour into greased 9-inch pie plate.
Bake at 350°F for 35 to 40 minutes or until knife inserted near center comes out clean. Cut into wedges.
Cook and stir vegetables and shrimp in butter in large skillet on medium-high heat until shrimp is pink. Add remaining ingredients; stir on medium heat until process cheese spread is melted. Serve shrimp mixture over hot cooked rice wedges.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* 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.