1 pkg. Uncle Bens long grain & wild rice
1 c. green pepper, chopped
1 c. onion, chopped
1 jar pimento, drained & chopped
1 can sliced water chestnuts, drained
2 sm. cans mushrooms, drained
2 cans mushroom soup
3 lb. cooked shrimp, peeled & deveined

Cook the rice according to package directions. Add the seafood and vegetables. Pour in a 3 quart casserole dish. Sprinkle with Worcestershire sauce and garlic salt. Spread the 2 cans of soup over this mixture like icing. Bake for 1 hour at 350 degrees. Serves 10.