- 4 slices bacon
- 1/2 cup chopped onion
- 1/4 cup chopped green pepper
- 1 (14 1/2-ounce) can tomatoes, undrained and chopped
- 1 1/2 pounds medium shrimp, peeled and deveined
- 1 cup uncooked regular rice
- 3/4 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon hot sauce
How to Make It
Cook bacon in a large skillet until crisp; drain, reserving 2 tablespoons drippings in skillet. Crumble bacon; set aside.
Sauté onion and green pepper in bacon drippings until tender. Stir in tomatoes; cook over medium heat 2 minutes. Stir in remaining ingredients and reserved bacon.
Pour mixture into a greased 1 1/2-quart casserole. Cover and bake at 350° for 45 minutes or until rice is tender, stirring once during baking. Serve hot.