Cooking Instructions
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Step 1
In a large Dutch oven, heat
Olive Oil (3 Tbsp)
over medium-high heat. Add the
Celery (1 rib)
,
Yellow Onion (1)
, and
Green Bell Pepper (1)
. Stir until soft, about 3-5 minutes.
Step 2
Add in the
Bacon (4 pieces)
and
Rice (2 cups)
. Stir to combine for about 2 minutes.
Step 3
Stir in the
Diced Tomatoes (1 can)
,
Vegetable Stock (1 1/2 cups)
,
Water (2 cups)
,
Smoked Paprika (1/2 Tbsp)
,
Cayenne Pepper (1 tsp)
,
Bay Leaves (3)
,
Salt (1 tsp)
, and
Ground Black Pepper (1 tsp)
. Stir to combine.
Step 4
Then reduce heat to low and cover the pot with a lid. Cook for about 20 minutes. Stir occasionally and scrape the bottom.
Step 5
Remove the lid and add
Shrimp (10 oz)
on top. Cover with a lid and continue to cook for about 10 more minutes or until the shrimp is cooked and the rice is soft. Remove from heat. Stir in 3 Tbsp of
Lemon Juice (1)
.
Step 6
Optionally garnish with
Fresh Parsley (to taste)
and
Lemon Slices (to taste)
. Serve immediately.
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