Skillet Shrimp and Rice

Ingredients

• 14.5 oz canned tomatoes diced canned
• 3 cloves garlic chopped
• 1  bell pepper diced green seeded
• 3 cups chicken broth low-sodium
• 1.5 teaspoons old bay seasoning 
• 1 small onion chopped
• 2 cups rice long-grain
• 6 servings salt 
• 1 pound shrimp deveined peeled
• 4 slices bacon thick-cut cut into 1/2-inch pieces (3 oz.)

Equipment

• frying pan
• oven

Directions

1. Preheat oven to 375F.
2. Place bacon in a large ovenproof skillet and cook over medium heat until crisp, about 5 minutes.
3. Transfer to a papertowel- lined plate to drain.
4. Discard all but 1 Tbsp. fat from pan.
5. Add onion, garlic and bell pepper to pan and cook until softened, about 3 minutes.
6. Add rice and cook, stirring, 1 minute. Stir in tomatoes, broth, Old Bay seasoning and salt; bring mixture to a boil.
7. 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.
8. Sprinkle with bacon and serve.