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1
Cook bacon slices in a large skillet over medium-high heat until crisp.
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2
Remove bacon,and drain on paper towels,reserving 2 tablespoons of drippings in skillet.
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3
Crumble bacon; set aside.
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4
Saute diced onion in hot drippings in skillet over medium-high heat 3 minutes or until tender but not browned.
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5
Add tomato paste to skillet, stirring until mixture is smooth.
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6
Gradually stir in the chicken broth, stirring to loosen particles from bottom of skillet.
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7
Stir in sugar, salt and pepper.
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8
Bring to a boil; reduce heat and simmer, stirring occasionally, 10 minutes.
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9
Combine tomato mixture and rice in top portion of a cooktop rice steamer; stir in crumbled bacon.
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10
Add water to bottom of steamer, and bring to boil over high heat.
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11
Place top of steamer over boiling water.
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12
Reduce heat to medium-high; cover and cook 1 hour or until rice is tender, stirring every 15 minutes.
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13
To prepare in oven, stir the rice into the tomato mixture in the skillet and bring to a boil; stir in bacon pieces. Pour mixture into a lightly greased oven-proof Dutch oven. Cover and cook at 350 degrees for 1 hour, or until rice is tender, stirring occasionally.
