SPANISH RICE
4 to 6 servings
Preheat the oven to 350°F. Combine in a Dutch oven or 10-inch ovenproof skillet and cook, stirring, over medium heat until the onions are golden, about 8 minutes:
- 1 tablespoon vegetable oil
- 2 slices bacon, minced
- ½ medium onion, chopped
- ½ green bell pepper, chopped
- 1 garlic clove, minced
Add and stir until well coated:
- 1 cup long-grain white rice
Add and bring to a boil:
- 1¾ cups chicken stock or broth
- 1 cup drained canned diced tomatoes
- ½ teaspoon sweet or hot paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Stir once, cover, transfer to the oven, and bake until the liquid is absorbed and the rice is tender, about 25 minutes. Uncover and let stand 5 minutes before serving.