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1/4 pound bacon, cut in small pieces
1/2 cup onion, chopped
1 green pepper, chopped
1 cup raw rice
1 pound 3 ounces 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


Preheat oven to 350. In 3-4 quart heavy casserole, fry the bacon pieces over moderate heat until brown. Drain on paper towels and reserve bacon grease. In 2-3 tablespoons bacon grease, sauté onion over low heat until soft but not brown. Add green peppers and stir for 3-4 minutes. Add rice and continue stirring over moderate heat until the grains become opaque. Add tomatoes, bacon, salt & 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 15-20 minutes or until stock is absorbed and rice is tender. Add additional stock if necessary.

Makes 4 to 6 servings

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