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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Created for RSC#10. For more heat add more jalapeño peppers. Ingredients:
3 slices bacon |
1 medium red onion (sliced) |
1/2 green pepper (chopped) |
1 pint grape tomatoes (halved) |
2 cups chicken stock |
1 cup rice |
1/2 lb bay scallop |
1 jalapeno pepper (sliced) |
salt and pepper |
Directions:
1. Cook bacon until done, remove bacon, save grease.
2. Add onion, green pepper and grape tomatoes to bacon grease.
3. Cook until liquid is dissolved.
4. Add chicken stock, bring to boil.
5. Add rice and cover, turn down heat. (Follow package directions for rice).
6. After 10 minutes add scallops and jalapeño pepper by fluffing rice (do not stir) recover.
7. When rice is fully cooked, stir, serve and enjoy.
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