ARROZ CON CAMARONES
(Shrimps w/ Rice)

1 1/2 pound shrimp -- peeled & deveined
3 strips bacon -- diced or some chopped ham
1/4 c Olive oil
3 garlic cloves - chopped fine
1 medium onion -- chopped
1 green bell pepper -- chopped
1 red bell pepper -- chopped
3 cups chicken broth
1 cup canned tomatoes
2 cups converted rice
2/3 cup frozen green peas
1 teaspoon Bijol (Ground Achiote)or 1 envelope Sazón con Culantro y Achiote)
Salt and pepper to taste

Heat olive oil and sauté the bacon or ham, chopped garlic, onion, and green pepper until onion is translucent. Add the shrimp and fry until they turn pink, about three minutes. Remove shrimp from pan! Set aside. Add the rice, tomatoes, peas, Bijol and chicken broth. Bring to a boil, reduce heat and simmer until rice is fully cooked. Stir in cooked shrimp and cook for about three additional minutes. Serve hot. Can be garnished with chopped parsley or Cilantro.