Rating: 3 stars
129 Ratings
  • 5 star values: 38
  • 4 star values: 17
  • 3 star values: 13
  • 2 star values: 22
  • 1 star values: 39

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Credit: Con Poulos

Recipe Summary test

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan with a tight-fitting lid, combine the rice, 1 ¼ cups water, and ½ teaspoon salt and bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 18 minutes. (Do not lift the lid or stir!) Remove the rice from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

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  • Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 5 to 7 minutes. Transfer to a paper towel, let cool, then break into pieces.

  • Wipe out the skillet and heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes.

  • Add the wine and cook until reduced by half, 2 to 3 minutes. Add the cream and bring to a boil.

  • Stir in the shrimp, corn, and ¼ teaspoon each salt and pepper. Simmer until cooked through, 4 to 6 minutes. Stir in the bacon and serve over the rice.

Nutrition Facts

636 calories; calories from fat 36%; protein 38g; carbohydrates 58g; sugars 4g; fiber 3g; fat 26g; saturated fat 12g; calcium 126mg; iron 6mg; sodium 541mg; cholesterol 284mg.
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