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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Tomato paste tends to scorch easily, so be sure to stir as directed. Ingredients:
1 1/2 cups uncooked long-grain rice |
8 bacon slices |
1 large sweet onion, chopped |
4 garlic cloves, pressed |
2 1/2 cups chicken broth |
1 1/2 (6-oz.) cans tomato paste |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons chopped fresh parsley |
garnish: chopped fresh parsley |
Directions:
1. Rinse rice with cold running water 3 minutes or until water is no longer cloudy. Drain and set aside.
2. Cook bacon in a 3 1/2-qt. saucepan over medium heat 10 minutes or until crisp. Drain and set bacon aside, reserving 2 Tbsp. bacon drippings in pan.
3. Sauté onion in hot drippings in saucepan over medium-high heat 8 minutes or until onion is tender; add garlic, and sauté 1 minute.
4. Stir in rinsed rice, chicken broth, and next 3 ingredients; bring to a boil. Cover, reduce heat to low, and simmer 30 minutes, stirring mixture every 7 to 10 minutes.
5. Remove from heat; fluff with a fork. Stir in crumbled bacon and 3 Tbsp. parsley; garnish, if desired.
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