Spicy Chicken and Rice

3 chicken breasts boiled and cut into bite size pieces

3 slices boar’s head bacon cooked and crumbled

1 bunch of green onions sliced

4 medium red tomatoes peeled and chopped

2 jalapeño peppers, seeds removed and minced

2 gloves garlic

3 cups low sodium chicken broth

1 ½ cups brown rice

Salt substitute and pepper to taste

½ tsp thyme

1 tsp Tabasco sauce (or more if desired)

**Green tomatoes also work well in this recipe**

Sauté the bacon in large saucepan over medium heat until crisp.  Remove to paper towels to drain.  Drain saucepan of bacon drippings and sauté green onions, tomatoes, garlic and jalapeno peppers for about five minutes.  Add the chicken broth, rice, thyme, salt substitute, pepper and tobacco sauce.  Bring to a boil.  Stir mixture and add cooked chicken.  Simmer for 20-25 minutes or until rice is tender and liquid is absorbed.  Sprinkle with bacon.

Tip: to easily remove peel from tomatoes, drop them in boiling water for 2 min and immediately put in ice water.  Peels will come right off.