Ingredients
- 4 slices bacon
- 1 tablespoon olive oil
- ½ cup diced bell pepper
- ½ cup diced red or yellow onion
- ½ cup diced carrot
- ⅓ cup diced celery
- 1 bay leaf
- sea or kosher salt and black pepper
- 1 cup corn
- 1 cup salsa
- 1 + ½ cups low-sodium chicken broth
- 1 + ¼ cups Minute rice
- 1 tablespoon fresh chopped parsley
- 1 pound medium to large shrimp deveined, tails off
- smoked paprika or chili powder for sprinkling
Instructions
- In a large frying pan cook the bacon until crispy. Remove to a paper-towel lined plate.
- Drain off almost all the bacon grease leaving about 1 tablespoon behind.
- Add the tablespoon olive oil to the pan over medium heat with the bell pepper, onion, carrot, celery, bay leaf and a couple dashes each of salt and pepper. Cook about 10 minutes, stirring often.
- Stir in the corn, salsa and chicken broth with about ½ teaspoon salt and ⅛ teaspoon black pepper. Turn the heat up and bring to a simmer, put a lid on the pan and simmer slowly 10 minutes.
- After 10 minutes stir in the rice and parsley, put the lid on the pan 5 - 10 minutes until the liquid is absorbed and the rice is tender. Taste and season with more salt and pepper if needed.
- Place the shrimp over top of the rice and sprinkle smoked paprika or chili powder and a little salt and pepper on them. Put the lid back on the pan until the shrimp curl up 5 - 10 minutes.
- Remove and discard the bay leaf. Crumble the bacon and sprinkle it over the top before serving.
Nutrition
Serving: 1grams