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1
Cut bacon into small pieces and fry until crisp in a large skillet or saucepan that has a tight-fitting lid.
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2
Remove bacon and reserve for garnish.
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3
Pour off some of the bacon grease, leaving about 1/4 cup of it in the pan.
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4
Add the rice and saute over medium-high heat, stirring constantly.
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5
It will begin to turn white after a few minutes; do not let it scorch or brown.
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6
Add the tomatoes and continue to saute until most of the liquid has evaporated.
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7
Add the salt and stock (omit salt if you are using canned stock).
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8
Simmer, covered, for 30 minutes or until the rice is tender.
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9
Remove from the heat and allow to sit for a few minutes before serving.
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10
Fluff the rice with a fork and garnish with the reserved bacon.
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11
Note: A viewer, who may not be a professional cook, provided this recipe.
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12
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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13
Brown the chicken pieces in a heavy-bottomed pot over medium-high heat, taking care not to burn them or let them stick to the pan.
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14
Add the vegetables, herbs, and water and simmer, uncovered, for about 1 1/2 hours or until liquid is reduced by half, skimming any scum from the surface from time to time.
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15
Strain out the solids, cool, and refrigerate the stock.
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16
Remove and discard the chicken fat when it congeals on the surface.
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17
Fill an ice cube tray with some of the stock and freeze it to use later.
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18
Use the remaining stock in a soup recipe, to cook rice in, or for sauce.
