SPANISH RICE

6 slices bacon, cut in 1-inch squares (or pork cubes, see below)
2 tablespoons butter
1 or 2 red or Spanish onions, chopped
1 green pepper, chopped
1 red pepper, chopped
4 cloves garlic, minced
1 pound fresh mushrooms (or one 8 oz. can), sliced
2/3 cup diced raw celery
1 cup rice
1 1/2 teaspoons salt
4 cups tomato juice
1/2 cup panko or cracker crumbs
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
1/4 teaspoon paprika
1/2 teaspoon each basil and oregano
1/2 teaspoon ground cumin seed
1/4 teaspoon cayenne pepper

This dish can be a meal in itself and is even better the second day. For a main dish, substitute 1/2 lb. 1/2-inch pork cubes for most of the bacon (use 1 or 2 slices bacon for extra flavor). Vary it by adding more or less of the vegetables and seasonings you prefer. A little hot salsa may be substituted for some of the tomato juice for a spicier version; for an extra kick, use poblano peppers in place of the green pepper. The panko crumbs or crackers are optional; the entire dish can be prepared in one covered pan on the stove top, if desired. Sometimes we add Italian or chourico sausage.
In a skillet, sauté bacon, onion, green pepper, garlic, sliced mushrooms and celery and saute over medium high heat until onions begin to take on color; do not let garlic brown. Add a few drops of extra virgin olive oil, if needed; or if bacon yields too much grease, drain away excess.

Add rice, herbs and seasonings, salt, and tomato juice; stir.

Pour into a buttered 1 1/2 quart casserole dish.

Cover and bake at 325-350°F until rice has absorbed liquid and is tender (45-60 minutes). Uncover, stir to blend ingredients; top with panko or cracker crumbs tossed with melted butter and grated cheese. Sprinkle lightly with paprika.

Return to oven, uncovered to brown.