Salsa with Shrimp & Bacon

4 slices of thick bacon, cut into 3/8 inch pieces
2 C rice, medium grain is best
2C Chachies Salsa (your favorite variety)
11/2 C chicken broth
1/2 t salt
4 green onions, sliced 3/8 inch thick
1 pound medium-large shrimp (approximately 24) deveined and peeled
1/2 C chopped, fresh cilantro

Preheat oven to 350 degrees. In a 3-qt ovenproof saucepan or Dutch oven, cook the bacon over medium-high heat until crispy and nicely brown. Remove with a slotted spoon, but leave fat (there should be at least 1 generous T for frying the rice). Set bacon aside. Now, add rice to pan and cook to a light brown, stirring constantly. This will take approx. 5 minutes.

Add the Chachies salsa and stir for 1 minute. Add broth, salt and green onions. Bring to a boil, stir once and cover tightly, bake for 25 minutes. Remove from the oven.

Uncover and lay the shrimp on top of rice re-cover and bake until shrimp is not transparent. This should take approx. 7-10 minutes. Remove from oven and sprinkle with bacon and chopped cilantro. Stir through and serve.