Red Chard and Rice

• 2 tablespoons extra-virgin olive oil
• 3 to 4 slices bacon, or 1 (1/8-inch thick) slice of speck, finely chopped
• 2 cloves garlic, grated
• 1 small bunch red chard, stemmed and chopped
• Freshly grated nutmeg
• Kosher salt and freshly ground black pepper
• 1/2 teaspoon smoked sweet paprika or sweet paprika
• 1 cup white rice
• 1 3/4 cups chicken stock or water

1. Heat the extra-virgin olive oil in a saucepot over medium heat.
2. Add the bacon, cook 2 minutes, then add the garlic and stir 1 minute.
3. Add the chard and season with a little nutmeg, salt, pepper, and paprika.
4. When the chard is wilted add the rice and stir 1 minute more.
5. Add the stock or water and bring to a boil.
6. Reduce the heat to a simmer and cover the pot.
7. Cook 15 to18 minutes, or until the rice is tender.
8. Fluff with a fork and serve.

extravirgin olive oil, bacon, garlic, red chard, nutmeg, kosher salt, paprika, white rice, chicken

Taken from www.foodnetwork.com/recipes/rachael-ray/red-chard-and-rice-recipe.html (may not work)