1 lb. crawfish tails
1 pkg. yellow saffron rice
1 (10 3/4 oz.) can Cream of Mushroom soup
1 (10 oz.) can Rotel tomatoes
1 bell pepper, chopped
1 onion, chopped
1/2 c. butter
American cheese

Cook rice according to package. Saute pepper and onion in butter until soft. Puree tomatoes in blender and add to pepper and onion. Add crawfish and simmer for 10 minutes. Add soup and rice. Put mixture in buttered casserole dish and top with slices of cheese. Bake on 350 degrees until bubbly. Serves 8.