Chop bacon into small pieces.

Fry bacon in a pan until crispy. Remove bacon from the pan and set aside.

Finely chop the onions.

Sauté the chopped onions in the bacon grease until translucent.

Add tomato paste, water, salt, pepper, and sugar to the pan with the onions.

Simmer the mixture uncovered for about 10 minutes, until it reduces to approximately two cups.

Add the tomato mixture to the raw rice in a pot.

Add additional bacon grease to the rice and tomato mixture.

Cover the pot and cook on low heat for 30 minutes.

Once cooked, crumble the reserved bacon and add it to the rice.

Stir the rice gently with a fork to combine.

Serve hot.