Instructions: In a heavy 2-quart pot, fry bacon until crisp. Remove bacon from pan, crumble and reserve. Fry rice in bacon drippings until brown, stirring occasionally. Add tomatoes, onion, olives, bell pepper, green chiles, salt and chili powder. Mix well. Add chicken broth and Snappy Tom, cover and cook until liquid is absorbed, 30-45 minutes. Transfer to serving bowl and, just before serving, sprinkle with olive oil.

Garnish with cilantro.

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