If you have the time, reserve the shrimp shells and sauté in a little olive oil. Add the chicken broth and simmer together for 10 minutes or so to infuse the broth with shrimp flavor. Strain and set aside until needed for the rice.
2 tbsp. olive oil
3 slices bacon, diced
3 garlic cloves, finely chopped
1 medium onion, finely chopped
1 small green bell pepper, finely chopped
1 small red bell pepper, finely chopped
1 lb. medium shrimp, peeled and deveined
3 cups chicken broth
1 cup canned diced tomatoes
1 1/2 cups long-grain rice
1 tsp. achiote seasoning
2/3 cup frozen green peas
Kosher salt and freshly ground black pepper
1. In a 3-quart covered casserole or Dutch oven, heat oil. Add bacon and cook until just browned. Add garlic, onion, and bell peppers, and cook until onion is translucent.
2. Add shrimp and cook until shrimp turn pink, 2 to 3 minutes. Using tongs or fork, remove shrimp from pan and set aside on rimmed platter. Add broth, tomatoes, rice and achiote seasoning to pan. Bring to a boil, reduce a simmer, cover and cook until rice is fully cooked, 15 to 20 minutes.
3. Stir in shrimp and peas and cook 3 more minutes. Season with salt and black pepper, to taste, and serve hot.