Red Chile Rice with Shrimp and Bacon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I think you'll understand why I love rice dishes so much when you taste this oneĀthe robust, complex red-chile flavor is infused into plump rice grains (you definitely get the best texture from medium-grain rice), which are nestled around perfectly cooked shrimp. Not only could I eat this dish day after day, but it's one that always comes to mind as an easily likable one-pot main dish for casual entertaining. Add a salad and you've got all you need.To serve Red Chile Rice on a buffet, you may want to choose small shrimp and peel them completely (taking off the final joint and tail) for the convenience of your guests. Don't forget to mix everything well before serving, since bits of salsa and green onions rise to the top during baking. Ingredients:
4 thick slices smoked bacon, cut into 1/2 inch pieces |
2 cups rice, preferably medium grain |
2 cups mellow red chile salsa |
1 1/2 cups hot rich-tasting chicken broth or hot water |
1/2 teaspoon salt |
4 green onions, sliced crosswise 1/4 inch thick |
1 pound medium-large (about 24) shrimp, peeled and deveined |
1/2 cup chopped fresh cilantro |
Directions:
1. Heat the oven to 350 degrees. In a 3-quart ovenproof saucepan, cook the bacon over medium heat, stirring, until crispy and brown, about 5 minutes. Remove with a slotted spoon, leaving behind the fat (you'll need a generous tablespoon to fry the rice). Set the crisp bacon aside. Add the rice to the pan and cook, stirring, until lightly browned, about 5 minutes.
2. Add the salsa and stir for 1 minute, then add the broth, salt and green onions. Bring to a boil, stir once, cover tightly and bake for 25 minutes. Remove from the oven.
3. Uncover and lay the shrimp on top of the rice mixture; re-cover and bake until the shrimp is opaque, 7 to 10 minutes. Sprinkle with the cilantro and crispy bacon, mix everything thoroughly with a fork and serve.
4. Salsas that Cook by Rick Bayless Fireside
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