|Green pepper||1⁄4 Cup (4 tbs), chopped|
|Celery||1⁄4 Cup (4 tbs), chopped|
|Rice||3⁄4 Cup (12 tbs) (Uncooked)|
|Garlic||1 Clove (5 gm), minced|
|Water||1⁄2 Cup (8 tbs)|
|Onion||2 Tablespoon, chopped|
|Canned tomatoes||1 Pound (1 Can)|
|Shrimp||2 Cup (32 tbs), cooked shelled and deveined|
Fry bacon until crisp.
Remove, drain and reserve.
Add green pepper, celery, rice, garlic and onion to fat in pan.
Cook slowly until rice is golden brown.
Stir in water, tomatoes and seasonings.
Stir in shrimp.
Pour in 3-quart casserole.
This may all be done ahead of time.
Bake at 300° until rice is tender and liquid is almost absorbed, about 45 minutes.
Toss in crumbled bacon prior to serving.
Serving size: Complete recipe
Calories 1098 Calories from Fat 167
% Daily Value*
Total Fat 19 g28.7%
Saturated Fat 6.1 g30.3%
Trans Fat 0 g
Cholesterol 402 mg134%
Sodium 3487.8 mg145.3%
Total Carbohydrates 154 g51.2%
Dietary Fiber 12.1 g48.6%
Sugars 2.9 g
Protein 75 g150.8%
Vitamin A 78.2% Vitamin C 132.1%
Calcium 35.9% Iron 75.3%
*Based on a 2000 Calorie diet