Red Rice

1. 1

   Cook bacon slices in a big skillet over med-high heat until crisp.

2. 2

   Remove bacon and drain on paper towels; reserve 2 tablespoons bacon drippings in the skillet; crumble bacon and set aside.

3. 3

   Saute chopped onion in hot bacon drippings over med-high heat for 3 minutes or until tender.

4. 4

   Add tomato paste to skillet, stirring until mixture is smooth; gradually add in chicken broth, stirring to loosen particles from bottom of skillet.

5. 5

   Stir in sugar, salt, and pepper; bring to a boil; decrease heat and simmer, stirring occasionally for 10 minutes.

6. 6

   Stir rice into tomato mixture; bring to a boil.

7. 7

   Stir in bacon pieces; pour mixture into a lightly greased ovenproof Dutch oven; bake, covered, at 350 for 1 hour or until rice is tender.

* Per serving · 4 servings · Values may vary.