Generally, this:
By volume measure:
1/4C bacon bits, rendered
4 large cloves, garlic, sliced
1/2C yellow onion, small dice
1/4C deveined celery, small dice
1/4C red bell pepper, small dice
1 small jalapeño (or Serrano) deseeded, deveined, fine dice (brunoise)
1C white basmati rice
1 fat knob of butter
By liquid weight measure:
1/2C tomato puree
2 1/2C chicken stock
Seasoning:
1/2tsp Black pepper, fine grind
1/4tsp table sugar
1/4tsp Smoked paprika
TT salt
Render bacon
Add rice and toast in bacon/fat briefly
Add veg and saute until onions release juice and become translucent.
Add liquid ingredients & bring to boil, then reduce to a low simmer.
Add seasoning (except sugar) & pinch of salt, mix & cover.
Cook for 10 minutes covered & then check rice.
If needed, cover and cook for another 5-10 minutes until desired doneness is achieved. 3/1 ratio liquid to rice is typical for pilaf so no additional should be needed but if rice is cooked but still wet, simply cook uncovered to evaporate remaining moisture.
Once rice is tender, turn off heat, add dollops of butter to top of rice and pinch of sugar & additional salt to taste. Off heat, allow butter to melt in. Once melted, briefly fork/mix the rice and enjoy.
*I forgot to add, if you are going for the stickier classic, do not rinse the rice. If you want a looser pilaf, rinse the rice prior to toasting. Generally, while I follow pilaf method more closely in this adaptation, I do not rinse the starch from the rice first as the rices tendency to grab each other is traditional with this northern New Mexican rice tradition.
