Tomato, Vegetable and Bacon Rice

Rinse the rice and add to a saucepan with two parts water, a pinch of salt and the butter. Cover and simmer over low heat for about 20 minutes, until fluffy. 

Peel and chop the shallots and garlic. Rinse and dice the zucchini. Rinse the bell pepper, cut in half, remove the ribs and seeds and dice. Cut the bacon slices into large pieces. 

Heat the olive oil in a large pot and sauté the shallots and garlic until translucent. Add the zucchini, bell pepper and bacon and sauté briefly. Add the diced tomatoes, tomato paste and bay leaf and season with salt and pepper. Cover and simmer for about 15 minutes, then remove the bay leaf, stir in the rice and remove from heat.