In a deep skillet or Dutch oven over medium-high heat, sauté the onion in the bacon grease until it starts to soften, approximately 3 to 4 minutes, then add the bell pepper and sauté for another minute or two more.

Toss in the garlic, paprika, salt, and habanero pepper. Pour in the crushed tomatoes and vegetable stock, then let the vegetable mixture come to boil.

Stir in the rice and turn the heat down to a simmer and cover. Every 5 minutes or so over a 20-minute period, stir the rice until all the liquid is absorbed. Remove the rice from the heat, taste and add a pinch or two more of salt to your liking. Allow the rice to rest for 5 minutes before serving.

Place all the ingredients in a large stockpot over high heat and bring to a roaring boil. Turn the heat to low and let the stock simmer for 1 hour.

Remove the stock from the heat and let it cool to room temperature. Once cooled, strain the stock into 2-cup portions in sealable containers and place in the refrigerator, where it will keep up to 2 weeks. In the freezer, the stock will keep up to 6 months. Tip: This makes 6 to 8 cups. Make a double or triple batch of this stock to keep on hand for rice dishes, soups, and sautés. You can freeze it or keep it refrigerated for up to two weeks. You may add clippings from other vegetables, such as asparagus and other greens, for added flavor, depth, and nutrients. Throw any of your leftover vegetable peels into your compost bin.