Red Rice with Shrimp and Bacon
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Red Rice with Shrimp and Bacon

Red Rice with Shrimp and Bacon is full of tomato flavor and spices. With shrimp added, this popular southern side dish becomes a filling main dish.

Course Main Dish
Cuisine Southern
Prep Time 20 minutes
Cook Time 32 minutes


  • 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


  • In a Dutch oven, cook bacon until crisp. Remove bacon with a slotted spoon and set aside.
  • Add onion, green pepper, and celery to the bacon grease. Cook for 5 minutes, stirring occasionally.
  • Add garlic and cook 1 more minute.
  • Add tomato paste, diced tomatoes, brown sugar, vinegar, hot sauce, creole seasoning, thyme, paprika, bay leaf, salt, rice, and 1 1/4 cups chicken broth. 
  • Stir to mix everything and place lid on. Reduce heat to medium-low and simmer for 20 minutes. If needed (rice is still crunchy and their is no more liquid), add a little more chicken broth and cook with lid on for a few more minutes.
  • Add shrimp and stir them in. Cook for about 5 minutes with lid on, stirring occasionally.
  • Sprinkle with parsley and bacon and serve.