Bacon adds a welcome layer of richness, and red peppers bring subtle sweet flavor and color to this variation. To use long-grain rice, increase the amount of water to ¾ cup in step 2 and the salt added in step 3 to 1 teaspoon.
1. Follow the recipe for Latino-Style Chicken and Rice through step 1, substituting 2 teaspoons sweet paprika for the oregano and sherry vinegar for the white vinegar.
2. Fry 4 ounces (about 4 strips) bacon, cut into ½-inch pieces, in a Dutch oven over medium heat until crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate; pour off all but 1 tablespoon bacon fat. Continue with step 2, substituting 1 small red pepper, chopped fine, and 1 medium carrot, chopped fine, for the green pepper and sautéing the vegetables in the bacon fat.
3. Continue with the recipe, substituting ¼ cup minced fresh parsley leaves for the cilantro, omitting the olives and capers, and substituting ½ cup roasted red peppers, cut into 2 by ¼-inch strips, for the pimentos. Garnish the chicken and rice with the reserved bacon before serving.