Shrimp & Rice Bake

4 slices bacon, chopped
1/2 onion, chopped
1 1/4 C. rice
Salt/Pepper
1 tsp. smoked paprika
One 14.5ounce can diced tomatoes w/ Italian herbs
1 lb. frozen peeled & deveined shrimp
2 zucchini, cut into 1/2-inch pieces
1/3 cup chopped flat-leaf parsley

Preheat oven to 375 degrees.

In a large ovenproof skillet, cook the bacon until crisp.  Stir in the onion and cook until softened (about 5 min) then stir in the rice.  Season with 2 tsp. salt and 3/4 tsp. pepper and the paprika.  Add the tomatoes and 1 cup water and bring to a simmer. 

Cover and bake until the rice is just tender (approx. 20 minutes).

Stir in the shrimp and zucchini and bake for 5 minutes more.  Remove from the oven and let stand for 5 minutes.  Stir in the parsley and serve.

*Original recipe from Everyday with Rachael Ray Menu Planner, November 2010.