Arroz con Tocino

6 strips, thick cut bacon
1 onion, chopped
1/4 c. sofrito
2 1/2 c. rice
2 1/2 c. water
2 chicken bouillon cubes

Cut the bacon in half lenght-wise and then in to cubes.  Place in a skillet and fry over medium until crisp. 

Remove the bacon with a slotted spoon and add the onion to the pan. Cook until the onion is tender and add the rice. Cook the rice, stirring, for 4 minutes. Add the sofrito and keep cooking, stirring, an additional minute. 

Add the water and bouillon and bring to a boil. Reduce the heat to medium and cover the pot with a lid. Simmer for 12 - 15 minutes or until the rice is tender. Remove and fluff with a fork. Add the bacon and serve immediately.


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