Red Rice

Directions

1. 1
   Cook bacon slices in a big skillet over med-high heat until crisp.
2. 2
   Remove bacon and drain on paper towels; reserve 2 tablespoons bacon drippings in the skillet; crumble bacon and set aside.
3. 3
   Saute chopped onion in hot bacon drippings over med-high heat for 3 minutes or until tender.
4. 4
   Add tomato paste to skillet, stirring until mixture is smooth; gradually add in chicken broth, stirring to loosen particles from bottom of skillet.
5. 5
   Stir in sugar, salt, and pepper; bring to a boil; decrease heat and simmer, stirring occasionally for 10 minutes.
6. 6
   Stir rice into tomato mixture; bring to a boil.
7. 7
   Stir in bacon pieces; pour mixture into a lightly greased ovenproof Dutch oven; bake, covered, at 350 for 1 hour or until rice is tender.