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Serves 4 to 6
4 cups of white rice
¼ pound bacon cut into 1 inch pieces
½ cup finely chopped onion
2 med. Green peppers cut into 1-inch strips
1 teaspoon finely chopped garlic
1 can (13 oz) whole tomatoes, drained and coarsely chopped
½ teaspoon thyme
1 teaspoon salt
1 teaspoon pepper
1 ½ to 2 cups canned chicken stock
½ pound cooked smoked ham cut into 2 X ½ inch strips
1 pound medium raw shrimp shelled and deveined
1 tablespoon parsley
Preheat oven to 350 degrees
In a 3-quart casserole over medium heat, render bacon until brown, not crisp. Drain and reserve. Add onions to bacon grease and cook 8 to 10 minutes until clear, not brown. Mix in green peppers, they will wilt slightly in about 3 minutes. Stir in rice, turn rice about in mixture till opaque and milky. Add garlic, tomatoes, bacon and thyme, mix in pepper and stir well. Pour in chicken stock and bring to boil. Add ham and stir. Cover tightly and place in lower 1/3 of oven. After 10 minutes add shrimp pushing them down under the rice. Continue to cook for 10 more minutes, or until stock is absorbed. If at any time if rice appears dry, add more stock to the recipe. Serve garnished with parsley.
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