Makes 6 servings
- 3 slices bacon, diced
- 1 cup chopped onion
- 1 cup chopped tomatoes
- 1 cup uncooked rice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground red pepper
- 2 tablespoons tomato paste
- Cook bacon in small skillet over low heat until almost crisp; remove from skillet and set aside.
- Pour bacon drippings into medium saucepan; cook onion in drippings until golden.
- Stir in tomatoes, rice, salt, ground black and red peppers, and 1¾ cups water. Bring to a boil; stir once or twice.
- Reduce heat, cover, and simmer 15 to 20 minutes or until rice is tender and liquid is absorbed.
- Blend tomato paste in 1 tablespoon water.
- Stir tomato paste and reserved bacon into rice.
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