3 slices bacon
1 c. cubed cooked ham
1/2 c. chopped celery
1/2 c. chopped green onion
1 tsp. chili powder
1 med. clove garlic, minced
1 (24 oz.) can V-8 vegetable juice
1 c. regular long grain rice
1 1/2 c. cubed cooked chicken
1/8 tsp. cayenne pepper
Chopped parsley for garnish

In 10 inch skillet over low heat, cook bacon until crisp. Remove with slotted spoon; crumble and set aside. Pour off all but 2 tablespoons drippings. To hot drippings in skillet, add ham, celery, onions, chili pepper, and garlic. Cook until ham is lightly browned and vegetables are tender.

Add V-8 juice, rice, chicken, and pepper. Heat to boiling; reduce heat to low. Cover; simmer 25 minutes or until rice is tender, stirring occasionally. Garnish with bacon and parsley. Makes 6 cups or 6 servings.