Pork and Bacon Casserole

INGREDIENTS
4    slices of thick cut bacon
2    cups pork cut into ½ inch cubes
1    cup chopped white onion (1 medium)
3    cloves garlic, minced
1    cup water
1    cup brown rice
1    cup chicken broth
2    cups corn, fresh or frozen
2    tablespoons dried parsley
2    tablespoons dried chives
2    teaspoons dried sage

METHOD

Preheat the oven to 350 F degrees. Cut the bacon crosswise into ½ inch pieces (you should have about 1 cup.)  Place a large skillet over medium heat, add the bacon and cook, stirring, until the bacon is tender-crisp. Remove the bacon and set aside in a 3 quart coverable baking dish. Put the pork cubes into the skillet and brown them, turning often. Remove them to the baking dish and put the chopped onion into the skillet. Cook until the onion is translucent, about 5 to 6 minutes, and add the garlic. Cook 1 minute and remove to the baking dish.

Pour the water into the skillet and loosen all the brown bits. Pour this into the baking dish. Add the rice, broth, corn and spices to the baking dish and combine thoroughly. Cover and bake for 45 to 50 minutes until all the liquid has been absorbed and the rice is cooked. Remove from the oven, cool for 4 to 5 minutes, and mix thoroughly before serving. This recipe will provide 4 to 6 servings as a main dish.