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Red Rice

1/2 pound bacon
2 cups long-grain white rice
2 cups vine-ripened tomatoes, peeled and chopped or one 14 1/2 ounce can peeled tomatoes, chopped with their juice or one 14 1/2 ounce can crushed tomatoes
1 teaspoon salt
1 quart chicken stock

1. Cut the bacon into small pieces and fry until crisp in a large skillet or saucepan that has a tight-fitting lid. Remove the bacon and reserve for garnish. Pour off some of the bacon grease, leaving about 1/4 cup of it in the pan. Add the rice and saute over medium-high heat, stirring constantly.
2. It will begin to turn white after a few minutes; do not let it scorch or brown. Add the tomatoes and continue to saute until most of the liquid has evaporated. Add the salt and stock (omit the salt if you're using canned stock). Simmer, covered for 30 minutes or until the rice is tender. Remove from the heat and allow to sit for a few minutes before serving. Fluff the rice with a fork and garnish with the reserved bacon.

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