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Ingredients
- 1/4 lb bacon, cut into 1" pieces
- 1/2 onion, finely chopped
- 2 medium green peppers, cut into 1" strips
- 1 cup long grained rice
- 1 clove garlic,crushed
- 1 19 oz can tomatoes, diced
- 1/2 tsp thyme
- 1 tsp salt
- 1/4 tsp pepper
- 1 1/2 to 2 cups chicken stock
- 1/2 lb cooked ham, cut into 2" x 1/2" strips
- 1 lb medium size shrimp
- 1 tsp finely chopped parsley
Details
Adapted from lh3.googleusercontent.com
Preparation
Step 1
Preheat oven to 350F. In 3-4 quart casserole, fry bacon over medium heat until browned but not crisp. Drain on paper towels and reserve. Add onions to pan. Cook 8-10 minutes. Stir until transparent but not browned. Mix in peppers, cook for 3 minutes.
Add rice. Stir rice in hot fat over medium heat until grains are opaque and milky. Add garlic, tomatoes, bacon, thyme, salt and pepper. Stir. Pour in 1 1/2 cups chicken stock and bring to boil. Add ham and stir again. Cover tightly and place in oven.
After 20-30 minutes add shrimp and push below rice. Cook for 10 minutes longer or until stock is absorbed. If the mixture is dry, add more stock. Garnish with parsley. This can be prepared in advance by combining all ingredients except stock and shrimp. One hour before serving, add stock, bring to boil, place in oven.
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