This rice gets its wonderful color and flavor from the paprika, bacon, and vegetables.
- Yield: Makes 12 cups
Source: Martha Stewart Living, February/March February/March 1992
- 1/2 cup vegetable oil
- 4 cups long-grain rice
- 6 cups chicken stock, simmering
- 1 pound bacon
- 2 onions, chopped
- 3 cloves garlic, chopped
- 1 tablespoon paprika
- 5 plum tomatoes, chopped
- 1 cup frozen peas
- 1 cup peeled, diced carrots, blanched
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 green pepper, diced
- Salt and freshly ground pepper
In a large, heavy pot with a tight-fitting lid, heat oil over low flame. Add rice and cook, stirring constantly, for 10 minutes. Add 5 cups of stock, stir once or twice, and bring to a full boil over high heat. Cover; cook over medium heat until most of stock evaporates, about 10 minutes.
Add remaining stock without stirring, turn flame very low, and cover pot. Cook for 20 minutes; remove from heat and let stand, covered, for 15 minutes.
In a large saute pan, cook bacon over low heat until brown and crisp. Remove from pan, drain, and set aside. Pour off all but 2 tablespoons of the bacon drippings.
In the same pan, cook onions and garlic until soft, about 5 minutes. Add paprika, tomatoes, peas, carrots, and peppers, and cook for 5 more minutes.
Combine rice with vegetable mixture and crumbled bacon, season to taste with salt and pepper, and serve.