Hot Buttery Rice with Blue Cheese Artichoke Sauce

Serves 4
1 Member Rating

Mushrooms, onions, artichokes and peas ... simmered with shrimp in Alfredo sauce.  Serve over hot cooked rice.


1 cup Sello Rojo® Short Grain Rice
1 Tbsp olive oil
1 cup sliced mushrooms
1/2 cup onion, chopped
1 can (14 oz.) artichoke hearts, drained and quartered
1 container (10 oz.) light Alfredo sauce
1 pkg (12 oz.) prepared and cooked shrimp
1 cup frozen green peas, thawed
3 Tbsps crumbled blue cheese
freshly ground black pepper


Prepare rice according to package directions.

While rice is cooking, heat olive oil in a large non-stick skillet; add mushrooms, onions and sauté until tender. Add artichokes, Alfredo sauce, shrimp, peas, and blue cheese and continue to simmer for 10 minutes.

Divide rice equally into four bowls. Spoon shrimp and artichoke mixture over rice. Sprinkle with fresh ground pepper, if desired.
Aroma® #1 Rice Cooker Brand
Recipe Tip:  Do you have a rice cooker? To prepare the rice for this dish … Add white rice and water to the inner pot of your Aroma® Rice Cooker. Press the Cook Switch or set to White Rice. When the rice cooker beeps, proceed with remainder of recipe as directed above.

*Percent Daily Values are based on a 2,000 calorie diet.    See full nutrition

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

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