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Chef with red wine glass


Serves 10-12.

• 6 slices bacon, diced
• 1 medium yellow onion, chopped
• 3 cups long grain rice
• 3 (14 1/2-oz.) can chicken broth
• 1/2 cup water
• 3 chipotle chiles in adobe sauce (about 1/4 of a 7-oz. can), diced
• 3/4 teaspoon salt
• 1/3 cup chopped fresh cilantro
• 2 green onions, chopped, some green tops included 

Cooking Directions
In deep, heavy saucepan sauté bacon with onion until onion is slightly tender, about 4 minutes.

Stir in rice; cook and stir to coat well.

Add chicken broth, water, chiles and salt.

Bring to a boil; cover, lower heat and simmer for 15 minutes or until rice is tender and liquid is absorbed.

Remove from heat and let sit, covered, for up to 15 minutes before serving.

Remove to serving bowl; garnish with cilantro and green onion.

Serving Suggestions
The smoky flavor of bacon combined with the spicy flavor of chipotle chilies make this a side dish that demands second helpings. Serve with Margarita Pork Roast.

Nutrition Facts
Calories 248 calories; Protein 6 grams; Fat 4 grams; Sodium 712 milligrams; Cholesterol 5 milligrams; Saturated Fat 1 grams; Carbohydrates 45 grams; Fiber 1 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


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