Ingredients
* 2 tablespoons extra-virgin olive oil
* 8 small slices bacon
* 2 cloves garlic, grated
* 1 small bunch red chard, stemmed and chopped
* Dash of 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

Directions

Chop the chard and steam. Cook the bacon and chop into small pieces. Heat the extra-virgin olive oil in a saucepot over medium heat. Add the bacon and the garlic and stir 1 minute. Add the chard and season with a little nutmeg, salt, pepper, and paprika. Add the rice and stir. Add the chicken stock 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.

Remember red chard will turn anything else red, so the rice will look a little brownish red.

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