Slow-cooker Spanish rice with bacon

Lay the bacon in the slots of the Bacon Wave, skewer the slices and microwave; seven slices at 900 watts take five minutes forty seconds, plus two minutes more for crispy.

Wash about half a cup of rice, seal it in the rice ball and submerge it in boiling water; turn the heat to medium-low and cook 15 to 20 minutes.

Test the vintage slow cooker for lead with a swab, then turn it to high.

Mince the microwaved bacon, onion, green onion and garlic in the Slap Chop.

Add a spoonful of bacon fat to the slow cooker, then the vegetables; cook on high until softened, about 15 to 20 minutes.

Peel the cold tomatoes with the Rotato Express, remove the stems, and chop.

Once the vegetables have sweated and softened, add the chopped tomato, paprika, salt and cayenne; cook until it thickens, about half an hour.

Add the cooked rice and the bacon, put the lid on and cook about half an hour more, turning the cooker down to low.

Juice a lemon and squeeze a little over the rice to serve.