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Ingredientes
- 1Â 1/2 c. uncooked rice
- 1/2 lb sliced bacon finely diced
- 2 med onions finely minced
- 2Â 1/4 c. chicken stock
- 2 med ripe tomatoes peeled, finely
- Â Â minced, and juices retained
- 2 tsp fresh lemon juice
- 1Â 1/2 tsp Worcestershire sauce
- 1 tsp salt
- 3/4 tsp grnd nutmeg
- 1/4 tsp freshly-grnd black pepper
- 1/4 tsp cayenne pepper
- 2 lb medium-size shrimp shelled, deveined
- 1/4 c. chopped fresh parsley leaves
Direcciones
- In a fine sieve, rinse the rice well under cool running water and drain. In a large, heavy pot, fry the bacon over moderate heat, drain on paper towels, and set aside.
- Pour off all but 3 Tbsp. of the grease, add in the onions to the pot, and cook for 3 min over moderate heat, stirring. Add in the rice and stir well. Add in the stock, tomatoes with their juices, lemon juice, Worcestershire, salt, nutmeg, and black and cayenne peppers, bring to a low simmer, cover, and cook for 20 min.
- Stir in the crumbled bacon and the shrimp and continue cooking, uncovered, for 10 min, adding a little more stock if the rice seems to be drying out. Stir the bog with a fork, taste for seasoning, and sprinkle the parsley on top.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 6 servings | |
| Calories 369 | |
| Calories from Fat 159 | 43% |
| Total Fat 17.62g | 22% |
| Saturated Fat 5.87g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 863mg | 36% |
| Potassium 324mg | 9% |
| Total Carbs 42.15g | 11% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.24g | 1% |
| Protein 9.2g | 15% |
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