"When I can get real tomatoes - ripe, red, full of flavor - I always use them for this dish. But too often the tomatoes in the market are tasteless, so I resort to canned crushed tomatoes. If you can find good fresh ones, use them. The rice is delicious with hot Skillet Corn Bread."

1	small	yellow onion
1	can (14 ounces)	crushed tomatoes
3	thick slices	bacon
1	cup	long-grain white rice
		Salt, ground black pepper, and cayenne pepper to taste
1	cup	chicken stock

• Chop the onion. Have the can of tomatoes opened and ready to use.
• In a heavy saucepan over medium-high heat, fry the bacon until crisp and the fat is rendered, 3 to 5 minutes. Transfer to paper towels to drain. Pour off all but 2 tablespoons of the bacon fat from the pan.
• Return the pan to medium heat and add the onion. Saute until it begins to soften, about 2 minutes. Add the rice and saute until the grains are coated with the bacon fat and are very hot, about 5 minutes. Add the tomatoes, salt, and black and cayenne peppers, mixing well. Pour in the stock or water and bring to a boil. Cover tightly, reduce heat to low, and cook until the rice is tender and the liquid is absorbed, about 30 minutes. Do not stir the rice during this time. Spoon the rice into a serving bowl and crumble the bacon over the top. Serve at once.

  Serves 4-6