6 slices bacon, diced
1 c. chopped onion
3/4 c. regular long grain rice
1 (13 3/4 oz.) can chicken broth
2 medium tomatoes, chopped
2 tsp. lemon juice
1/4 tsp. ground black pepper
1/8 tsp. ground red pepper
1 lg. medium shrimp, shelled and deveined or 2 (6 1/2 oz.) cans shrimp

In large skillet over medium heat cook bacon until crisp, remove from pan and set aside, reserving one tablespoon of fat. In same skillet saute onion in fat until tender. Stir in rice, broth, tomato, lemon juice, and peppers. Bring to a boil. Cover, reduce heat and simmer 25 minutes. Stir in shrimp and bacon. Cook and stir until shrimp is cooked and pink, about 5 minutes.