“This recipe is credited to my dad. He served this every week when I was growing up and it was always a big hit. It works wonderfully on it’s own, and makes a delicious side dish for any seafood entree.”
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a large saucepan over medium heat; saute onion, bell pepper, and green onion until tender, about 10 minutes. Add shrimp, cream of mushroom soup, French onion soup, and tomatoes with green chile peppers to onion mixture; bring to a boil.
Remove saucepan from heat and stir rice and salt into shrimp-soup mixture. Pour rice-shrimp mixture into a baking dish and cover tightly with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove aluminum foil, stir, and bake until bubbling, about 30 more minutes.