3 c. cooked rice
1 c. milk
2 eggs, beaten
2 tbsp. green onion, sliced
2 c. Chinese pea pods
1 med. red pepper, cut into strips
1/4 c. butter
1 lb. cleaned shrimp
3/4 lb. Velveeta processed cheese spread, cubed
1/4 c. dry white wine
1/2 tsp. dried tarragon leaves, crushed

Combine rice, milk, eggs and onions; mix well. Pour into greased 9 inch pie plate. Bake at 350 degrees for 35-40 minutes or until knife inserted near center comes out clean. Cut into wedges.

In large skillet saute vegetables and shrimp in butter. Add remaining ingredients; stir over medium heat until process cheese spread is melted. Serve over hot cooked rice wedges. Serves 6.