Mexican Rice Pilaf

Slowly render fat from bacon. When bacon is crispy, remove with a slotted spoon and set aside for use in another dish, snack, or garnish.

In a seperate saucepan, heat chicken stock to a simmer.

Add bouillon cube to hot bacon fat. Turn heat up to medium. Break up with a wooden spoon and stir until dissolved.

Add rice to bacon fat. Turn up heat to high. Stir to coat. Add a pinch of kosher salt and black pepper. Add extra bacon fat, butter, or oil if additional fat is needed to coat every grain of rice. Cook for 1-2 minutes.

Add chicken stock. Stir. Bring to simmer. Cover. Simmer on low heat for approximately 20-25 minutes, or until liquid has evaporated. Using a clear lid is very helpful. Remove from heat and allow to steam for 5 minutes. Do not remove lid until then. Fluff.

Variations; Pigeon peas, butter, vegetable/canola/olive/peanut oil, onions, shallots, jalapeños, paprika, habanero, celery, celery seed, cumin, coriander seed, lime, crushed pepper flakes, cayenne, cilantro, chili powder, serrano, poblano, diced tomatoes, diced green chiles, tomato paste/puree/sauce, salsa, corn, zucchini, sofrito, vinegar, wine, beer, tequila, adobo, chipotle, ancho chile, vegetable stock, ground red pepper, ground jalapeño powder, dried minced onions, garlic, garlic powder, onion powder, bay leaf, annatto, saffron, parsely, bell peppers, lard,