Red Rice with Shrimp and Bacon
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Red rice cooked with bacon, peppers, tomatoes, and spices, topped with shrimp. Tomato-forward and lightly spiced, this southern dish becomes a complete meal with the addition of shellfish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 6 slices bacon, (chopped)
- 1 cup chopped onion
- 3/4 cup chopped green bell pepper
- 1/2 cup chopped celery
- 2 garlic cloves, (minced)
- 1/4 cup tomato paste
- 2 (14.5-ounce) cans fire-roasted diced tomatoes, (undrained)
- 1 tablespoon packed light brown sugar
- 1 tablespoon apple cider vinegar
- 2 teaspoons hot sauce
- 1 teaspoon creole seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 bay leaf
- 1/2 teaspoon salt
- 1 1/2 cups uncooked long grain rice
- 1 1/4 to 1 1/2 cups chicken broth
- 1 pound medium to large shrimp, peeled and deveined
- chopped parsley
At a glance
PER SERVING · TIME 52M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 32m
- Sodium
- 1419mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 504mg
- Calcium
- 179mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1419MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.