2 c. cooked rice
1/2 c. finely chopped green pepper
1/2 c. finely chopped celery
1/2 c. finely chopped onion
1 (4 oz.) can water chestnuts, drained and sliced
1/2 lb. frozen, shelled shrimp, cooked
1 (7 oz.) can Alaska King Crab, drained
1/2 lb. bay scallops
1/4 c. sliced unblanched almonds
1 c. shredded Cheddar cheese
1 c. mayonnaise
1 c. tomato juice
1/4 tsp. salt
1/8 tsp. pepper
Paprika

Combine rice, green pepper, celery, onion and chestnuts. Place in buttered 2 quart pan.

Combine mayonnaise, tomato juice, salt and pepper. Pour half over rice mixture. Arrange shrimp, large pieces of crab and scallops around edge of casserole, leaving free. Pour remainder of juice mixture over seafood. Combine nuts and cheese and arrange in center. Sprinkle lightly with paprika. Cover. Bake at 350 degrees for 25-30 minutes.