Fragrant with garlic, tomato, and Spanish paprika, this richly colored rice is beautiful on the plate and delicious on the tongue. Often confused with its stepbrother, Mexican rice, this dish is rich and smoky, with bits of bacon and bell pepper throughout.

SERVES 6

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 4 bacon strips, cut crosswise into pieces 1/2 inch wide
• 1 cup finely chopped sweet onion, such as Vidalia
• 1 medium green bell pepper, seeded, deribbed, and finely chopped
• 2 teaspoons Spanish smoked paprika
• 2 cups long-grain white rice
• One 14 1/2-ounce can chopped tomatoes with their juice
• 1 1/2 cups chicken stock or store-bought chicken broth
• Salt and freshly ground black pepper (optional)
• 1/4 cup finely chopped fresh flat-leaf parsley for garnish

INSTRUCTIONS

1. Heat the oil in the pressure cooker over medium-high heat.
2. Add the bacon and sauté until crisp.
3. Add the onion, bell pepper, and paprika and cook for 3 minutes, or until the onion is softened.
4. Add the rice and stir to coat the grains.
5. Add the tomatoes and stock.
6. Lock the lid in place and cook at high pressure for 4 minutes.
7. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
8. Fluff the rice, taste for seasoning, and add salt and pepper if necessary.
9. Transfer to a serving bowl and garnish with the parsley before serving.