Skillet Shrimp and Rice

Ingredients

• 4 slices thick-cut bacon, cut into 1/2-inch pieces (3 oz.)
• 1 small onion, chopped
• 3 cloves garlic, chopped
• 1 green bell pepper, seeded and diced
• 2 cups long-grain rice
• 1 (14.5 oz.) can diced tomatoes
• 3 cups low-sodium chicken broth
• 1 1/2 teaspoons Old Bay seasoning
• Salt
• 1 pound medium shrimp, peeled and deveined

Preparation

1. Preheat oven to 375°F. Place bacon in a large ovenproof skillet and cook over medium heat until crisp, about 5 minutes. Transfer to a papertowel- lined plate to drain.
2. Discard all but 1 Tbsp. fat from pan. Add onion, garlic and bell pepper to pan and cook until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Stir in tomatoes, broth, Old Bay seasoning and salt; bring mixture to a boil.
3. Cover and transfer pan to oven. Cook until rice is tender, 15 to 20 minutes. Uncover, lay shrimp on rice, re-cover, and continue to bake until shrimp are opaque, another 5 to 7 minutes. Sprinkle with bacon and serve.