1/4 pound bacon, cut in small pieces
1/2 cup onion, chopped
1 green pepper, chopped
1 cup raw rice
19 ounce can whole tomatoes, chopped
salt and pepper to taste
1 1/2 to 2 cups chicken broth
1/2 pound Portuguese sausage
1 pound medium shrimp, shelled and deveined
salt and pepper to taste
Preheat oven to 350F. In 3 to 4 quart heavy casserole, fry the bacon pieces over moderate heat until brown. Drain on paper towels and reserve bacon grease. In 2 to 3 tablespoons bacon grease, saute onion over low heat until soft but not brown. Add green peppers and stir for 3 to 4 minutes. Add rice and continue stirring over moderate heat until the grains become opaque. Add tomatoes, bacon, salt and pepper and 1 1/2 cups chicken broth. Bring mixture to a boil and add sausage. Cover the casserole and place in oven. After 20 minutes add shrimp, pushing them down into the rice mixture. Return to oven for 15 to 20 minutes or until stock is absorbed and rice is tender. Add additional stock if necessary. Serves 4 to 6.
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