Red Chile Rice with Shrimp and Bacon

1. 1

   Heat the oven to 350 degrees.

2. 2

   In a 3-quart ovenproof saucepan, cook the bacon over medium heat, stirring, until crispy and brown, about 5 minutes.

3. 3

   Remove with a slotted spoon, leaving behind the fat (you'll need a generous tablespoon to fry the rice).

4. 4

   Set the crisp bacon aside.

5. 5

   Add the rice to the pan and cook, stirring, until lightly browned, about 5 minutes.

6. 6

   Add the salsa and stir for 1 minute, then add the broth, salt and green onions.

7. 7

   Bring to a boil, stir once, cover tightly and bake for 25 minutes.

8. 8

   Remove from the oven.

9. 9

   Uncover and lay the shrimp on top of the rice mixture; re-cover and bake until the shrimp is opaque, 7 to 10 minutes.

10. 10

    Sprinkle with the cilantro and crispy bacon, mix everything thoroughly with a fork and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.