Skillet Shrimp and Rice

Prep: 10 min.

Cook: 30 min.

Serves: 6

Cost per serving: $2.71

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 tsp. Old Bay seasoning

Salt

1 lb. medium shrimp, peeled and deveined

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 paper-towel-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.

PER SERVING: 333 Cal., 10g Fat (2g Sat.), 132mg Chol., 2g Fiber, 25g Pro., 34g Carb., 903mg Sod.

Kitchen Tips

Save time and money. Buy frozen peeled shrimp in bulk. Place the shrimp in a resealable bag in the freezer. To quickly defrost it, take out only what you need, place it in a colander and run it under cold water for just a few minutes.

Keep a lid on it. To help the rice cook quickly, leave the lid on the pan as the rice is cooking in the oven. Quickly replace the lid once you've added the shrimp to the pan.

Try another shrimp recipe.

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