Ingredients
- 4 slices turkey bacon, chopped
- 1 small onion, diced (about 1 cup)
- 1 celery rib, chopped
- Olive oil, (optional, as needed)
- 2 garlic cloves, minced
- 1 6-ounce can tomato paste
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon granulated sugar,
- Freshly ground black pepper, to taste
- 1 cup uncooked long-grain white rice, rinsed until water runs clear
- 2 1/4 cups low-sodium chicken broth, warmed
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 350°F. In an oven-safe skillet over medium heat, cook the turkey bacon until crisp, about 7 minutes. Use a slotted spoon to remove the bacon, leaving the drippings in the pan.
- Add the diced onion and chopped celery to the skillet. If there's not enough bacon fat, add a splash of olive oil to prevent sticking. Sauté for 3-4 minutes until the onion softens, then add the minced garlic and cook for about 30 seconds until fragrant.
- Stir in the tomato paste, kosher salt, sugar, and black pepper. Cook for 1 minute to meld the flavors. Add the chopped bacon along with the rinsed rice, then pour in the warmed chicken broth. Bring the mixture to a simmer.
- Cover the skillet tightly with foil and transfer to the oven. Bake for 30-40 minutes until the rice is tender and most of the liquid is absorbed. Remove from the oven, let stand for 5 minutes, fluff with a fork, and garnish with chopped fresh parsley before serving.