Easy Spanish Rice with Shrimp


1 medium onion
1 medium bell pepper, optional
1 fresh jalapeno, optional
6 ounces bacon
1-1/2 cups instant rice
1 12-ounce can tomato sauce
1 can stewed tomatoes
1/2-pound frozen peeled precooked shrimp
cayenne pepper
chili powder


Chop onion and peppers. Cut bacon into approximately 1-inch pieces. Throw all of the vegetables and bacon in skillet on medium heat. You want to sweat your onions, and cook your bacon, but you don’t want it to be fried hard or crispy.

In a separate pan, cook instant rice, add salt to water. Set aside rice until bacon is done.

In your original skillet, add a teaspoon of vegetable oil, if you need more liquid in the pan when you add your rice. Turn the heat down to low, add in canned tomatoes and sauce, and frozen shrimp. Mix everything together, season to taste, put lid on the pan and allow to simmer for about 10 minutes, remembering to stir every couple of minutes or so, or things will stick to your skillet.

I enjoy a little spice with my rice, so I garnish with red pepper flakes, but you don’t have to use it if you don’t want to.


4 to 6 servings


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