six strips of bacon
on high heat
until they really start sizzling
and change from that meatish brown to
a deeply cooked ruddy rust--
but not browned
half way between flopsy and crisp.
Add onions, long thin chunks
like half
and half again.

two cloves of garlic
ground pepper
sizzle
until the onions and the oil are
so close in colour you might mistake one for the other.

add the rice
and
brown in the skillet
two minutes, roughly. 
overbrowning the rice in the oil makes it impervious to the water
but browning the rice a little will give a toasted flavor that
cannot be matched.

add recommended amount of water
substitute a third or so for beer, if you like-
combine into oven safe dish

i threw in corn, fresh tomatoes, black beans and
a few pieces of cheese-

bake on 400 for about 25 minutes
uncovered
and
enjoy.

Lasts forever
generally delicious
really hard to mess up.

oh.
i also added some eggplant in tomato sauce i had left over--
an unusual touch for a paella-like dish.