This recipe comes from The Joy of Cooking, and it’s great. I should make it more than I do, because it’s that great. Really.
Preheat oven to 350.
Combine in an ovenproof skillet or dutch-oven over medium heat until the onions are golden (5 minutes):
2 slices bacon (or more, if you’re me)
1/2 c. chopped onions
1/2 c. chopped green peppers
1 clove garlic, minced
1 c. long-grain white rice
Stir until well-coated. Add:
1 3/4 c. chicken stock
1 c. chopped drained canned tomatoes
1/2 t. sweet or hot paprika
1/4 t. black pepper
Bring to a boil. Stir once, cover, and bake until the stock is absorved and the rice is tender, about 25 minutes. Uncover and let stand for 5 minutes. Serve.