Cajun rice pilaf

Method

Dice the bacon, quarter the tomatoes and chop the onion and garlic finely. Heat up a Dutch oven over a medium-low flame. Render the bacon in a small amount of peanut oil. When the bacon is rendered and golden, remove it with a slotted-spoon and reserve. Throw the onions in and fry until translucent. Add the rice, and saute it until the grains becomes opaque. Throw in the tomatoes, water, garlic, cayenne, thyme, worcestershire sauce and salt and pepper to taste. Stir once. Bring the contents of the pan to a boil, cover the pan, and reduce the flame to a slow simmer. After 20 minutes, cut off the heat. Allow the rice to rest - for 10 minutes before serving. This pilaf is a perfect match with fried chicken.