Shrimp With Salsa Rice
2 tbls. vegetable or olive oil
2 cups white rice, uncooked
1 small onion, chopped
2 cups ORTEGA Salsa - Thick & Chunky (Medium)
1 14 1/2 oz. can chicken broth
1 pound medium raw shrimp, peeled and deveined
4 slices bacon, cooked, drained and crumbled
Heat oil in 10 or 12 inch dutch oven over a full compliment of coals. Cook onion in oil until soft and translucent. Add rice and stir to completely coat with oil.
Add chicken broth and salsa; stir.
Cover and add enough coals on lid to bring liquid to a simmer. Cook for 20 minutes or until rice is tender and most of liquid is absorbed.
Place shrimp on rice; cover. Cook for 4 to 6 minutes more or until shrimp are pink and fully cooked.
Top with bacon. Serves 4-6.
|Saute rice and onion in oil|