4 slices thick cut bacon, cut into 1/2 inch pieces
1 small onion, chopped
3 cloves garlic, chopped
1 green bell pepper, diced
2 C long grain rice
1 14.5 oz can diced tomatoes
3 C chicken broth
1 1/2 tsp old bay seasoning
salt
1 lb shrimp
Instructions
Preheat oven to 375. Place bacon in ovenproof skillet and cook over medium heat until crisp. Transfer to paper towel to drain.
Discard all but 1 T of fat from pan. Add onion, garlic and pepper to pan and cook until softened. Add rice and cook stirring, 1 minute. Stir in tomatoes, broth, seasoning and salt. Bring to a boil.
Cover and transfer pan to oven. Cook until rice is tender, 15-20 minutes. Uncover, lay shrimp on rice - recover and continue to bake, another 5-7 minutes. Top with bacon and serve.
Originally Submitted
1/1/2008
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