Shrimp Delight

Melt the stick of oleo in a large skillet over medium heat, then add the diced bell pepper and diced white onion, stirring occasionally until softened, about 5 minutes.

Stir in the raw rice, coating it well with the melted oleo and vegetables, and cook for 2–3 minutes until the rice becomes fragrant and slightly translucent at the edges.

Pour in both cans of creamy chicken mushroom soup, the can of tomatoes with green chilies (including liquid), and the ½ can of water, stirring well to combine all ingredients.

Add the salt and freshly ground black pepper, mix thoroughly, and bring the mixture to a simmer over medium-high heat.

Reduce heat to low, cover the skillet, and simmer for 20–25 minutes, stirring occasionally, until the rice is nearly tender and most of the liquid is absorbed.

Fold in the peeled shrimp, distributing them evenly throughout the rice mixture.

Continue simmering, covered, for 5–7 minutes until the shrimp are pink and cooked through, with an internal temperature of 145°F.

Remove from heat, sprinkle the fresh parsley over the top, and let rest for 2 minutes before serving.