Shrimpy Rice Brunch Bake

6 servings


  • 3 cups cooked rice
  • One 16-ounce package frozen uncooked (26/30 count) shrimp, peeled and deveined, defrosted and drained
  • One 14-ounce can artichoke hearts, cut into quarters
  • One 6-ounce package Canadian bacon, diced
  • One 16-ounce jar Alfredo pasta sauce
  • Vegetable cooking spray


Preheat oven to 375 degrees. Combine rice, shrimp, artichokes, Canadian bacon and pasta sauce in a large bowl. Pour mixture into a 9-inch deep-dish pie plate coated with cooking spray. Cover with aluminum foil and bake in preheated oven 30 minutes. Uncover and bake an additional 5 minutes.

Recipe reprinted by permission of USA Rice Federation. All rights reserved.

RecID 11033

nutrition information per serving

272 calories; 5g total fat; 135mg cholesterol; 581mg sodium; 29g carbohydrates; 1g fiber; 25g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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