Monday, August 24, 2009

Skillet Shrimp and Rice

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.

Submitted to:
Mouthwatering Mondays
Homemaker Mondays
Tasty Tuesday
Tuesdays at the Table
Tempt My Tummy Tuesday


  1. This sounds so good and easy.I would love to invite you to join me for Crock Pot Wednesday at Please come check it out. Thanks so much for posting.

  2. That sounds great!! Thanks for sharing!

  3. You had me at bacon.... Sounds great,seriously. Thanks for the recipe.


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