|Rice||1 1⁄2 Cup (24 tbs)|
|Onion||2 Tablespoon, minced|
|American cheese||2 Cup (32 tbs), shredded|
|Prepared mustard||1 Teaspoon|
Bring 3 cups water to boiling point in saucepan.
Add butter, salt and rice; bring to a boil.
Reduce heat to low; cook, covered, for about 20 to 25 minutes or until rice is tender.
Stir onion, cheese and mustard into rice.
Line hot 2-quart casserole with cheese mixture; fill center with shrimp mixture.
Garnish with parsley.