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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
4 slices thick-cut bacon, cut into 1/2-inch pieces (3 oz.) |
1 small onion, chopped |
3 cloves garlic, chopped |
1 green bell pepper, seeded and diced |
2 cups long-grain rice |
1 (14.5 oz.) can diced tomatoes |
3 cups low-sodium chicken broth |
1 1/2 teaspoons old bay seasoning |
salt |
1 pound medium shrimp, peeled and deveined |
Directions:
1. Preheat oven to 375°F. Place bacon in a large ovenproof skillet and cook over medium heat until crisp, about 5 minutes. Transfer to a papertowel- lined plate to drain.
2. Discard all but 1 Tbsp. fat from pan. Add onion, garlic and bell pepper to pan and cook until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Stir in tomatoes, broth, Old Bay seasoning and salt; bring mixture to a boil.
3. Cover and transfer pan to oven. Cook until rice is tender, 15 to 20 minutes. Uncover, lay shrimp on rice, re-cover, and continue to bake until shrimp are opaque, another 5 to 7 minutes. Sprinkle with bacon and serve.
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