Shrimp with Salsa Rice

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Executive Chef
Jun 3, 2004
Shrimp with Salsa Rice

Yield: 4 servings
2 tbsp vegetable oil
2 cups white rice, uncooked
1 small onion, chopped
2 cups ORTEGA® Thick & Chunky Salsa
1 1/2 cups chicken broth
1 lb medium raw shrimp
4 slices bacon, cooked, drained and crumbled

HEAT oil in medium skillet; cook rice and onion until golden brown.
Add chicken broth and salsa; stir.
Cover; cook over low heat for 20 minutes or until rice is tender and most of liquid is absorbed.
Place shrimp on rice; cover.
Cook over low heat 4 to 6 minutes or until shrimp is fully cooked.
Season with salt and grown black pepper; top with bacon.
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