RED RICE

• 4 slices bacon
• 2 medium onions, chopped
• 4 cups water or chicken stock
• 1/4 cup tomato paste
• 1 Tbsp. sugar
• Salt and freshly ground pepper to taste
• 2 cups long-grained rice

Fry the bacon until crisp. Drain on paper towels and set aside. Transfer 3 to 4 tablespoons of the bacon grease to a large pot and heat it over moderate heat. Saut� the onions until tender but not brown, about 5 minutes. Add the water, tomato paste, sugar, salt, and pepper and bring to a boil. Stir in the rice, reduce the heat to low, and simmer covered for 30 minutes, or until the rice is done and all the liquid has been absorbed. Garnish with crumbled bacon. Serves 6 to 8. �RECIPE CAN BE CUT IN HALF�