12 ounces bacon, chopped
2 cups long-grain rice
4 cups chicken broth, boiling
1 whole chicken (3 1/2 lbs), cut up
4 stalks celery, cut into 1" pieces
1 carrot, cut in 1" slices
1 bay leaf
salt and pepper, to taste
2 tablespoons fresh parsley, chopped
Fry the bacon in a large skillet over very low heat, just until it
reaches the crisp stage. Remove from pan, crumble and set aside.
Pour off all but 2 tablespoons of the bacon fat, then add the rice
and stir, cooking slowly until rice is lightly browned.
Add the boiling stock, stir, and bring back to the boil. Add chicken,
vegetables, bay leaf, salt and pepper. Reduce heat and simmer,
covered, for 30 minutes, or until rice, chicken and vegetables are
done and liquid is absorbed.
Sprinkle with crumbled bacon and parsley. Serve.