Starters, Snacks, Light Meals

Red Chile Rice with Shrimp and Bacon | Print |
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Serves 6

  • 4 thick slices smoked bacon, cut into ½-inch pieces
  • 2 cups rice, preferably medium grain
  • 1 bottle (16 ounces) Frontera Roasted Tomato Salsa or Frontera Red Pepper & Garlic Salsa
  • 1 ½ cups hot chicken broth
  • 4 green onions, sliced crosswise into ¼-inch pieces
  • 1 pound medium-large (about 24) shrimp, peeled and deveined
  • ½ cup chopped fresh cilantro
  1. Heat the oven to 350 degrees.  In a 3-quart oven-proof saucepan, cook the bacon over medium heat, stirring, until crispy and brown, about 5 minutes. Remove bacon leaving 1 tablespoon fat. Add the rice to the pan and cook, stirring, until lightly browned, about 5 minutes. 
  2. Stir in the salsa and continue to stir for 1 minute, then add the broth or water, ¼ teaspoon salt and the green onions.  Bring to a boil, stir once, cover tightly and bake for 25 minutes.  Remove from the oven. 
  3. Uncover and lay the shrimp on top of the rice mixture, re-cover and bake until the shrimp is opaque, 7 to 10 minutes.  Sprinkle with the cilantro and crispy bacon, mix everything thoroughly with a fork, and serve.