2 tablespoons vegetable oil
2 cups white rice, uncooked
1 small onion, chopped
2 cups ORTEGA® Salsa Prima Thick & Chunky Medium
1 ½ cups chicken broth
1 pound medium raw shrimp
4 slices bacon, cooked, drained and crumbled
Method
HEAT oil in medium skillet; cook rice and onion until golden brown. Add chicken broth and salsa; stir. Cover; cook over low heat for 20 minutes or until rice is tender and most of liquid is absorbed. Place shrimp on rice; cover. Cook over low heat 4 to 6 minutes or until shrimp is fully cooked. Season with salt and grown black pepper; top with bacon.
