12 ounce unsalted bacon, julienned
1-1/2 cups onions, finely chopped
2 quarts uncooked rice
3/4 cup tomato paste
1 gallon hot chicken, beef or fish stock*
1 tablespoon ground thyme
Salt to taste
Ground black pepper to taste
2 cups green onions, including tops, sliced
1 quart tomatoes, peeled and coarsely chopped
1/4 cup marjoram leaves
* Or use water.
Cook bacon in stockpot until lightly crisp. Remove bacon and reserve. Add onions to drippings in stockpot. Cook until soft but not brown. Add rice and cook over low heat 5 minutes. Do NOT brown. Dissolve tomato paste in broth. Add broth and thyme to rice. Salt and pepper to taste. Bring to a simmer, cover and bake at 350F 25-30 minutes, or until rice is tender and liquid is absorbed. Remove from oven. Stir in green onions, bacon and tomatoes. Cover and let stand 10 minutes. Add marjoram and fluf with a fork or slotted spoon.
Serves 25