1: Wash rice and add to pot or rice cooker with bell peppers and chicken broth.
2: Cook the mixture until fluffy.
3: Season and sauté shrimp for 2 minutes on each side.
4: Blend milk and cheese wedges until smooth.
5: Add seasoning and pepper flakes to the mixture.
6: Pour the mixture into skillet with shrimp and sauté for 2 minutes.
7: Grate in Parmesan and stir until thickened.
8: Divide cooked rice and shrimp evenly into 3 portions.
9: Serve and enjoy!
