2 c. uncooked rice
2 lbs. shrimp, cleaned and boiled
2 cans cream of mushroom soup
2 c. grated Velveeta
4 tbsp. butter
6 tsp. grated onion
4 tsp. lemon juice
1 sm. bell pepper, diced
1 sm. jar pimento, chopped
Dash of garlic
1 tsp. black pepper

Cook rice according to directions. When cooked, pour in a large mixing bowl. Add remaining ingredients and mix well. Pour in a buttered casserole dish. Cover and bake at 350 degrees for 30-40 minutes.