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Preheat oven to 350.
Combine bacon, onions, green peppers, and garlic in an ovenproof skillet or dutch-oven over medium heat until the onions are golden (5 minutes).
Add the rice and stir until well-coated.
Add chicken stock, tomatoes, paprika, and black pepper.
Bring to a boil. Stir once, cover, and bake until the stock is absorbed and the rice is tender, about 25 minutes.
Uncover and let stand for 5 minutes. Serve.