Recipe by Holly Clegg, Trim & Terrific
Makes 6 servings
In a large skillet coated with nonstick cooking spray, sauté the onion, garlic, shrimp and mushrooms over medium-high heat for about 5 to 7 minutes. Add the salsa, cheese, Worcestershire sauce, evaporated milk and green onions. Stir in the rice and cook until the cheese is melted and well combined, about 10 minutes.