Red Rice

Ingredients

• 8 slices bacon 
• 2.5 cups chicken broth 
• 3 tablespoons parsley fresh chopped
• 4  garlic cloves pressed
• 12 servings garnish: parsley fresh chopped
• 0.3 teaspoon pepper 
• 1.5 cups rice long-grain uncooked
• 0.5 teaspoon salt 
• 1 large onion sweet chopped
• 6 oz tomato paste canned

Equipment

• frying pan
• sauce pan

Directions

1. Rinse rice with cold running water 3 minutes or until water is no longer cloudy.
2. Drain and set aside.
3. Cook bacon in a 3 1/2-qt. saucepan over medium heat 10 minutes or until crisp.
4. Drain and set bacon aside, reserving 2 Tbsp. bacon drippings in pan.
5. Saut onion in hot drippings in saucepan over medium-high heat 8 minutes or until onion is tender; add garlic, and saut 1 minute.
6. 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.
7. Remove from heat; fluff with a fork. Stir in crumbled bacon and 3 Tbsp. parsley; garnish, if desired.