Recipe: Mahony's Rice (with bacon, peppers, mushrooms, and shrimp)

MAHONY'S RICE

5 strips lean bacon, diced
1 medium onion, diced
1 medium green bell pepper, diced
8 cloves fresh garlic, chopped
1 cup long grain white rice, rinsed in cold water
1/3 cup plus 2 tablespoons soy sauce
1 2/3 cups water
6 tablespoons finely chopped fresh parsley, divided use
1 (8 oz.) can button mushrooms, drained, divided use
1/3 lb. cooked cocktail shrimp, fresh not canned, divided use
1 (4 oz.) jar diced pimentos, drained, divided use

Fry bacon until crisp. Drain thoroughly and set aside.

Fry onion, pepper and garlic in bacon grease until onions are translucent. Drain thoroughly and add to bacon.

In saucepan combine rice with soy sauce and water and bring to a boil. Cover tightly, reduce heat and simmer for about 20 minutes or until all liquid is absorbed.

Remove lid leave pan on very low heat to drive off any remaining moisture.

After about 10 minutes, stir in bacon mixture, add half the parsley and almost all of the mushrooms, shrimp and pimentos, saving some of each for garnish. Mix and transfer to a shallow serving dish and garnish with reserved ingredients as desired. Serve at once.

TO MAKE AHEAD:
May be made in the morning, refrigerated and reheated just before serving.

Makes 6-8 servings
Recipe contest entry: Neil Mahony, Ventura, CA
Source: The Complete Garlic Lover's Cookbook, From Gilroy, the Garlic Capital of the World