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Quick Bacon and Shrimp Paella-Style Rice

with Peas and Bell Pepper
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
760 kcal
Protein
: 
34g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Shrimp
  • Sulphites
  • Milk
  • Tree nuts
  • Wheat
  • Milk
  • Mustard
  • Peanuts
  • Sesame
  • Soy
  • May contain traces of allergens
  • Crustaceans
  • Fish
  • Gluten
  • Sulphites
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

¾ cup

Parboiled Rice

285 g

Shrimp

(Contains: Shrimp)

100 g

Bacon Strips

56 g

Yellow Onion, chopped

1 unit(s)

Sweet Bell Pepper

6 g

Smoked Paprika-Garlic Blend

(Contains: Sulphites May be present: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

1 tbsp

Garlic Puree

(May be present: Tree nuts, Wheat, Milk, Mustard, Sesame, Soy, Crustaceans, Fish, Gluten, Sulphites, Egg)

56 g

Green Peas

7 g

Parsley

1 unit(s)

Lemon

Not included in your delivery

1 tbsp

Butter*

(Contains: Milk)

½ tbsp

Oil*

0.12 tsp

Salt*

0.12 tsp

Pepper*

Calories760 kcal
Fat36 g
Saturated Fat13 g
Carbohydrate77 g
Sugar6 g
Dietary Fiber6 g
Protein34 g
Cholesterol225 mg
Sodium1280 mg
Trans Fat0.3 g
Potassium1050 mg
Calcium175 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Parchment Paper
•Baking Sheet
•Strainer
•Zester
•Medium Bowl

Cooking Steps

1
  • Preheat the oven to 450˚F. 
  • Wash and dry all produce. 
  • Core, then cut pepper into 1/4-inch pieces.
  • Heat a medium pot over medium heat.
  • When hot, add 1 tbsp (2 tbsp) butter, then onions, half the garlic puree, half the Smoked Paprika Blend, peppers and rice. Cook, stirring often, until veggies are tender-crisp, 2-3 min. 

 

2
  • Add peas, broth concentrate, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high. Once boiling, cover and reduce heat to medium-low.
  • Cook for 17-18 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
3
  • Meanwhile, arrange bacon strips in a single layer on one side of a parchment-lined baking sheet.
  • Roast bacon in the top of the oven until crispy and cooked through, 8-12 min.**
4
  • Meanwhile, zest lemon, then cut into wedges.
  • Roughly chop parsley.
  • Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
  • Toss shrimp, remaining spice blend and remaining garlic puree with 1/2 tbsp (1 tbsp) oil in a medium bowl. Season with salt and pepper. 
  • Add to the other side of the baking sheet with bacon.
  • Bake in the middle of the oven until shrimp just turn pink, 5-6 min.**
5
  • Crumble bacon.
  • Fluff rice with a fork.
  • Into the pot with the rice, add lemon zest, half the bacon and half the parsley. Stir to combine.
  • Divide paella-style rice between bowls.
  • Top with shrimp, remaining bacon and remaining parsley
  • Squeeze a lemon wedge over top, if desired.
Meal right image

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