Sandra Lee semi-homemade

Ingredients

• 3 cups water

• 1 bag (14-ounce) frozen cooked medium shrimp

• 2 cups converted long-grain rice, Uncle Ben’s®

• 1 container (8-ounce) frozen fish stock, thawed, Perfect Addition®

• 1 bottle (8-ounce) clam juice, Snow’s®

• 1 can (6-ounce) hollandaise sauce, Aunt Penny’s®

• 3 tablespoons bottled lemon juice, ReaLemon®

• 1 package (10-ounce) frozen chopped spinach, C&W®

• Grated Parmesan cheese, DiGiorno®

Directions

1. In a 5-quart slow cooker, stir together water, shrimp, rice, fish stock, clam juice, hollandaise sauce, and lemon juice until thoroughly combined.

2. Cover and cook on HIGH heat setting for 3 hours.

3. To serve, place spinach in a microwave-safe bowl. Cover and microwave on high setting (100% power) for 6 to 8 minutes. Drain. Let stand until cool enough to handle; squeeze out excess liquid. Stir spinach into rice mixture in slow cooker.

4. Serve with Parmesan cheese.