INGREDIENTS
•
1 1/2 cups uncooked instant rice
•
1 1/2 cups water
•
1 teaspoon vegetable oil
•
1 pound small shrimp, peeled and deveined
•
2 tablespoons butter
•
1 (4 ounce) can sliced mushrooms, drained
•
1 (10.75 ounce) can condensed cream of shrimp soup
•
1 (8 ounce) container sour cream
•
3/4 cup shredded Cheddar cheese