Bacon and Artichoke Jambalaya

I’ve had this recipe from The Kitchn saved for at least a year or more. Made it last night and now its going into the rotation. Likes: one pot, little chopping, even more flavor reheated/after it has sat for a little while. Would add: maybe a hit of fresh Parmesan.

Bacon and Artichoke Jambalaya
1/2 pound bacon, cut into 1-inch pieces
Red pepper flakes (optional)
1 can artichoke hearts, drained and cut into quarters
1 1/2 cups short grain rice (I used regular long grain Uncle Ben’s)
1 tablespoon balsamic vinegar
1 can diced Italian tomatoes, well-drained
1 can black olives, well-drained
3 cups chicken stock, or stock mixed with water
Fresh black pepper

Cook the bacon in a heavy Dutch oven or stockpot until cooked and getting browned. Add the pepper flakes and artichokes. Cook until fragrant, then add the rice. Fry until golden, then add the vinegar, tomatoes, and olives. Fry for a few moments, then add the chicken stock, and bring to a boil. Lower to a simmer, cover and cook for about 20 minutes.