Name: Red Chile Rice with Shrimp and Bacon
Yield: Serves 6
Ingredients: 4 thick slices smoked bacon, cut into 1/2 inch pieces; 2 cups rice, preferably medium grain; 2 cups Mellow Red Chile Salsa; 1 1/2 cups hot rich-tasting chicken broth or hot water; 1/2 teaspoon salt; 4 green onions, sliced crosswise 1/4 inch thick; 1 pound medium-large (about 24) shrimp, peeled and deveined; 1/2 cup chopped fresh cilantro

I think you'll understand why I love rice dishes so much when you taste this one—the robust, complex red-chile flavor is infused into plump rice grains (you definitely get the best texture from medium-grain rice), which are nestled around perfectly cooked shrimp. Not only could I eat this dish day after day, but it's one that always comes to mind as an easily likable one-pot main dish for casual entertaining. Add a salad and you've got all you need.

To serve Red Chile Rice on a buffet, you may want to choose small shrimp and peel them completely (taking off the final joint and tail) for the convenience of your guests. Don't forget to mix everything well before serving, since bits of salsa and green onions rise to the top during baking.

Recipe notes

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