Cook the rice according to the directions minus 1/4 cup water. Drain and cool.

Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.

Heat the butter in saucepan and sauté the pepper and onion until soft, about 5 minutes.

Preheat oven to 325°F

In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp, and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9 inch square aluminum cake pan or an 11x7 glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup of cheese. Bake for 30 minutes.