Ingredients

• 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

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Instructions

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