Spicy Chipotle Rice

6 slices bacon, diced
1 medium yellow onion, chopped
3 cups long grain rice
3 cans (14 1/2-oz. each) 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

In deep, heavy saucepan saute 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.

Servings: 10-12
Source: National Pork Board