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 tsp. Old Bay seasoning
1 lb. medium shrimp, peeled and deveined
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 paper-towel-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.
Tuesdays at the Table
Tempt My Tummy Tuesday