Spanish Rice

This flavorful rice is wonderful with enchiladas, or served with roasted chicken or grilled flank steak.

Serves 6

3 strips of bacon cut into small pieces, or ¼ cup diced pancetta

1 tablespoon olive oil or butter if needed
1 onion, finely chopped
½ red or green bell pepper, seeded, ribs removed, and diced
1 rib of celery, finely chopped
3 cloves garlic, minced

2 teaspoons fresh oregano, or 1 teaspoon dried oregano

1 bay leaf
1 ½ cups long-grain white rice
One 8-ounce can tomato sauce

3 cups chicken broth
salt and pepper to taste

Heat a large frying pan over medium heat, and add bacon or pancetta and cook until crispy. Remove bacon with slotted spoon and set aside, reserving the bacon drippings in pan. Add oil if needed and over medium high heat, add the onions, pepper, and celery. Sauté until soft, about 3 minutes. Add the garlic, oregano, and bay leaf and cook for another minute while stirring. Add the rice and stir together to mix. Cook for 1 minute. Add the tomato sauce, broth, salt and pepper. Add reserved bacon. Bring to a boil, lower the heat, cover, and simmer for about 15 minutes. Stir the rice and put cover back on. Turn the heat off and let sit until the rice is done.