Ingredients: (6 servings)

10 slices bacon, chopped

1 large Spanish onion, sliced

1 large green Dutch bell pepper, cored and sliced

6 whole green onions, chopped

2 cups Basmati rice, washed

1½ pounds tomato, peeled and chopped

3 cups chicken stock

1 tablespoon fresh basil, chopped

1 tablespoon fresh oregano, chopped

2 bay leaves

1 teaspoon black pepper, coarsely ground

1 teaspoon salt

½ teaspoon Tabasco sauce

Cook bacon in a Dutch oven over medium-high heat until golden brown. Remove bacon to a side dish, leaving drippings in the pot. Add all onions and peppers, and continue to cook until the Spanish onions are translucent. Add all remaining ingredients, including the cooked bacon. Bring to a boil, reduce heat, cover and simmer for 40 minutes. Remove from heat, discard bay leaves, then stir gently. Cover and let sit for 10 minutes before serving.