1/4 lb smoked turkey bacon, diced
1 onion, chopped
2 cups chopped bell peppers (any color)
3 cloves garlic, minced
2 cups brown rice
1 can diced tomatoes, drained (14.5 ounces)
4 cups chicken broth
1 cup white wine
1 bay leaf
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried cumin
1/2 teaspoon saffron threads
1/2 teaspoon red pepper flakes
1 lb shrimp- peeled, deveined
Recipe Directions
Heat oven to 350 F. Heat large, oven-proof skillet over medium-high heat. Add bacon; cook about 2 minutes. Stir in onion, peppers, garlic; cook until soft, about 5 minutes. Add rice; stir well. Add tomatoes, broth, wine; bring to a boil. Reduce heat; stir in spices. Place skillet in oven; bake uncovered until liquid is nearly absorbed, 15-18 minutes. Mix in shrimp. Return to oven; bake until cooked through, 5-10 minutes. Let stand 5 minutes. Discard bay leaf.
Makes 20 hors d’oeuvre portions
