Shrimp-Rice Skillet Casserole

• 8 oz. small precooked frozen shrimp, thawed
• 4 slices bacon, diced
• 1 (13 3/4 oz.) can beef broth
• 3 tsp. cider vinegar
• 1 c. uncooked brown rice
• 1 medium onion, chopped
• 1/8 tsp. tarragon or celery seed
• 1/3 c. green pepper, cut in strips
• 1 (2 oz.) jar diced jalapeno peppers or pimento, drained

1. Cook
2. bacon in 10-inch skillet until crisp.
3. Remove and drain on
4. paper
5. towel.
6. Drain
7. off
8. all but 2 tablespoons of drippings from skillet.
9. Combine broth and vinegar in 1 quart bowl.
10. Add water and bring to a boil.
11. Stir in rice, onion and tarragon
12. or celery
13. seed.
14. Cover
15. tightly and cook on low 45 minutes.
16. Remove cover
17. and
18. stir in green pepper and shrimp. Cover
19. and cook until all liquid is absorbed, about 5 minutes. Stir
20. in
21. bacon
22. and jalapeno
23. or
24. pimento.
25. Preparation
26. and cooking time:
27. 1 hour and 20 minutes.
28. Serves 6.

frozen shrimp, bacon, beef broth, cider vinegar, brown rice, onion, tarragon, green pepper, jalapeno peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=713995 (may not work)