Black Rice with Shrimp and Bacon

Step 1

In a medium pot, cook the 4 slices chopped bacon over medium heat until crispy, about 6 minutes. Remove bacon with a slotted spoon, leaving the fat in the pot.

Step 2

Add the 1 cup black rice and 2 minced garlic cloves to the pot. Stir for 1 minute until fragrant and the rice is coated.

Step 3

Pour in the 2.5 cups chicken broth and bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 30 minutes.

Step 4

While rice cooks, pat the 0.5 pound shrimp dry. Heat the 1 tablespoon olive oil in a skillet over medium-high heat. Cook shrimp until pink and opaque, about 2 minutes per side. Season with salt and pepper.

Step 5

In a small bowl, mix the 0.25 cup mayonnaise with the 1 tablespoon lemon juice to make a quick aioli.

Step 6

Fluff the cooked rice with a fork and stir in the crispy bacon. Serve the rice topped with shrimp and a drizzle of the lemon aioli.