Spanish Rice

Cook bacon in a large skillet (use one with a lid because you’ll need it later) over medium heat until crisp. Remove it from the skillet with a slotted spoon to a paper towel lined plate and set aside. Keep 2 tablespoons of bacon drippings in the pan (discard the rest). Add onion and pepper and cook until tender. Add garlic and cook 2 minutes longer.

Stir in the liquid from the tomatoes. Then add the tomatoes. Add the remaining ingredients. Cover and simmer for 30 minutes or until rice is tender and the liquid is absorbed. Stir in chopped bacon and serve.