- 6 strips bacon
- 1 onion, minced
- 1 green bell pepper, minced
- 2 cups chopped tomatoes and their juices
- 1/4 cup tomato paste
- 1 1/2 cups rice, medium grain
- 1/2 teaspoon dried thyme
- 2 cups water or chicken stock
METHOD / DIRECTIONS:
Preheat the oven to 350 degrees F.
In an oven-proof casserole or a sauce pan, large enough to hold 4 cups of finished rice and fitted with a cover to be used in step 3 below, over high heat, cook the bacon until crisp, remove from pan, let cool, and crumble into small pieces.
In the pan drippings from the bacon, over medium heat, cook the onion for 3 minutes. Add the bell pepper and sauté for 1 minute. Add the tomatoes and their juices, the tomato paste, the rice, salt, and pepper to taste, and the thyme, and sauté for 1 minute. Add the water and bring to a boil. Cover the pan and place it into the oven for 30 minutes. Remove the rice from the oven. Using a fork, fluff the cooked rice and mix in the crisp crumbled bacon before serving.