Spanish Rice

Let's Cook

1. Step 1.

   Preheat the oven to 350°F. Combine in a Dutch oven or 10-inch ovenproof skillet and cook, stirring, over medium heat until the onions are golden, about 8 minutes: 1 tablespoon vegetable oil; 2 slices bacon, minced; ½ medium onion, chopped; ½ green bell pepper, chopped; 1 garlic clove, minced

2. Step 2.

   Add and stir until well coated: 1 cup long-grain white rice

3. Step 3.

   Add and bring to a boil: 1¾ cups chicken stock or broth; 1 cup drained canned diced tomatoes; ½ teaspoon sweet or hot paprika; ¼ teaspoon salt; ¼ teaspoon black pepper

4. Step 4.

   Stir once, cover, transfer to the oven, and bake until the liquid is absorbed and the rice is tender, about 25 minutes. Uncover and let stand 5 minutes before serving.