| Level: | Easy |
| Yield: | 6 servings. |
Ingredients
- 1 1/2 cups uncooked rice
- 1/2 pound sliced bacon, finely diced
- 2 medium-size onions, finely chopped
- 2 1/4 cups chicken stock
- 2 medium-size, ripe tomatoes, peeled, finely chopped, and juices retained
- 2 teaspoons fresh lemon juice
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 2 pounds medium-size shrimp, shelled and deveined
- 1/4 cup minced fresh parsley leaves
Instructions
- In a fine sieve, rinse the rice well under cold running water and drain. In a large, heavy pot, fry the bacon over moderate heat, drain on paper towels, and set aside. Pour off all but 3 tablespoons of the grease, add the onions to the pot, and cook for 3 minutes over moderate heat, stirring. Add the rice and stir well. Add the stock, tomatoes with their juices, lemon juice, Worcestershire, salt, nutmeg, and black and cayenne peppers, bring to a low simmer, cover, and cook for 20 minutes. Stir in the crumbled bacon and the shrimp and continue cooking, uncovered, for 10 minutes, adding a little more stock if the rice seems to be drying out. Stir the bog with a fork, taste for seasoning, and sprinkle the parsley on top.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 520 |
| Total Fat | 17 g |
| Saturated Fat | 6 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 42 g |
| Cholesterol | 271 mg |
| Sodium | 957 mg |
Reviews
I have made this recipe many times! So easy, so delicious.
So easy and so delicious!!