What my mother called "Spanish Rice"

This is a dish from my childhood. I'm sure it probably comes from an Americanized 1950's version of paella, although other than being rice, it bears little resemblance. Doesn't mean it isn't good comfort food....

I started with about 1 1/2 cups of leftover rotisserie chicken. I also had about 2-3 cups of broth from the carcass of same. I started the dish with 4 slices of bacon which I cooked in a 4 qt casserole/stockpot. After the bacon was cooked, I removed the bacon but left most of the drippings in the pan. I added a chopped onion to this and sauteed until the onion was translucent. I chopped the bacon and added it back in, along with 1 1/2 cups of medium grain rice. (You could use long grain, but the result will be different--more separate, less risotto-like.) Then I added a regular can of tomato sauce and a cup or so of the chicken broth. I covered the pan and reduced the heat to low and let it simmer. Like when preparing risotto, I stirred frequently and added more broth as it seemed to need it. When the rice was tender and most of the liquid was absorbed, I added the leftover chicken. I really like the smokiness the bacon adds to this dish, so I added a little smoked paprika at the end. My husband likes spice and salt, so he sprinkled his with Tony's.

It isn't a company meal by any stretch, but with a simple green salad, it's a nice dinner and something to do with leftover chicken.

(Actually, I don't think my mother ever added chicken to it. It was basically just rice, onion, bacon, and tomato sauce. Don't underestimate simple!)

Wine note: We enjoyed a glass of what is fast becoming my favorite wine: a 2001 Old Vines Tempranillo from the vintner Navarro & Lopez, which we find at our local Costco...