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Serves 42 tablespoons CRISCO Oil 2 slices bacon, diced 1/2 medium onion, peeled and chopped 2 garlic cloves, peeled and finely chopped 1 rib celery, sliced into 1/4-inch pieces 1 cup Basmati rice 1 -1/2 cups chicken stock 1/2 cup diced tomatoes with chilies - with liquid 1 tablespoon sofrito Salt and pepper to taste Heat Crisco Oil in a small sauté pan with a lid. Add diced bacon and cook over medium-high heat, until bacon is crisp. Remove bacon leaving the fat in the pot. Add the onion, garlic and celery. Stir and sauté until he onion is translucent, about 3 minutes, turning the heat down if necessary. Add rice and stir. Add the chicken stock, tomatoes with chiles and liquid, sofrito and salt and pepper to taste. Bring to a boil, cover with a lid and simmer for 20 minutes or until cooked. Stir in bacon pieces and serve immediately. Serve with our Chile Rellenos De Queso (Chiles Stuffed with Cheese). |
