Shrimp-Rice Skillet Casserole - cooking recipe

Ingredients

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

Preparation

Cook
bacon in 10-inch skillet until crisp.
Remove and drain on
paper
towel.
Drain
off
all but 2 tablespoons of drippings from skillet.
Combine broth and vinegar in 1 quart bowl.
Add water and bring to a boil.
Stir in rice, onion and tarragon
or celery
seed.
Cover
tightly and cook on low 45 minutes.
Remove cover
and
stir in green pepper and shrimp. Cover
and cook until all liquid is absorbed, about 5 minutes. Stir
in
bacon
and jalapeno
or
pimento.
Preparation
and cooking time:
1 hour and 20 minutes.
Serves 6.