8 slices of bacon
1 large onion, cut into cubes
1 green pepper, seeded and cut into cubes
1 teaspoon of paprika
1 garlic clove, minced
2 cups of uncooked rice
2 tablespoons of olive oil
2 tablespoons of salt
1 dash of black pepper
1 tablespoon of Worcestershire sauce
500g of peeled and chopped tomatoes
750g of cooked and shelled shrimp
500g of cooked ham
3 1/2 cups of boiling water
1 bay leaf
8 slices of bacon
1 large onion, cut into cubes
1 green pepper, seeded and cut into cubes
1 teaspoon of paprika
1 garlic clove, minced
2 cups of uncooked rice
2 tablespoons of olive oil
2 tablespoons of salt
1 dash of black pepper
1 tablespoon of Worcestershire sauce
500g of peeled and chopped tomatoes
750g of cooked and shelled shrimp
500g of cooked ham
3 1/2 cups of boiling water
1 bay leaf
Fry the bacon in a medium pan until crispy
Before removing the bacon, wrap it around a fork and secure with toothpicks to form rolls like in the photo
Let it drip on paper towels. Reserve
Sauté the onion, green pepper, paprika, and garlic until soft. Reserve
Mix rice, olive oil, salt, black pepper, Worcestershire sauce, and chopped tomatoes in a bowl
Place this mixture in a baking dish that can accommodate 12 cups
Add the shrimp
Cut the ham into cubes and add
Now, slowly pour in the boiling water
Mix well with a fork
Top with the bay leaf and cover
Bake at moderate heat for an hour or until the rice is cooked and most of the liquid has been absorbed
Gently stir with a fork and select some shrimp to place on top, to garnish
Garnish with the bacon rolls and green pepper rings.
