4 strips bacon, chopped
1 med. onion, chopped
1/2 c. green pepper, chopped
1/2 tsp. garlic, minced
1 c. rice, uncooked
1/4 tsp. thyme
1 tbsp. parsley, minced
1/4 tsp. cumin
1 lb. raw shrimp, shelled and deveined
2 c. chicken stock
1/2 tsp. salt
1/4 tsp. black pepper
Cayenne pepper to taste
1 tsp. lemon juice

Cook bacon until almost crisp. Add onion, green pepper and garlic and saute until onions are soft. Turn heat to medium high and add rice. Cook, stirring constantly, for 2 minutes. Rice will be slightly browned. Lower heat, add thyme, parsley and cumin and stir. Add shrimp and 1 cup chicken stock. Cover and simmer for 5 minutes, or until shrimp turns pink. Add remaining chicken stock, salt, pepper, cayenne and lemon juice. Cover pan and simmer over low heat for 15 minutes. Remove from heat, stir gently with a fork, cover and let stand for another 5 minutes. Garnish with parsley and serve immediately.