Ingredients

• 4 thick slices smoked bacon, cut into 1/2 inch pieces
• 2 cups rice, preferably medium grain
• 2 cups Mellow Red Chile Salsa
• 1 1/2 cups hot rich-tasting chicken broth or hot water
• 1/2 teaspoon salt
• 4 green onions, sliced crosswise 1/4 inch thick
• 1 pound medium-large (about 24) shrimp, peeled and deveined
• 1/2 cup chopped fresh cilantro

Instructions

1. Heat the oven to 350 degrees. In a 3-quart ovenproof saucepan, cook the bacon over medium heat, stirring, until crispy and brown, about 5 minutes. Remove with a slotted spoon, leaving behind the fat (you'll need a generous tablespoon to fry the rice). Set the crisp bacon aside. Add the rice to the pan and cook, stirring, until lightly browned, about 5 minutes.
2. Add the salsa and stir for 1 minute, then add the broth, salt and green onions. Bring to a boil, stir once, cover tightly and bake for 25 minutes. Remove from the oven.
3. Uncover and lay the shrimp on top of the rice mixture; re-cover and bake until the shrimp is opaque, 7 to 10 minutes. Sprinkle with the cilantro and crispy bacon, mix everything thoroughly with a fork and serve.