Recipe:

To make the base: In a large heavy boiler or sauce pot, render bacon over medium-high heat until just starting to crisp, about 4 minutes. Add onions and cook until translucent, about 3 minutes. Add garlic and cook through, about 1 minute. Stir in coriander, cumin and black pepper. Stirring, add tomato paste, and allow the paste to caramelize, about 1 minute. Add tomato puree and let cook until acids are neutralized and excess moisture has evaporated, about 5 minutes. Add the pork (or chicken) stock and the hot sauce, and simmer for about 15 minutes, until a thick sauce has formed. Season with sherry vinegar to taste and kosher salt to taste.

To build the dish: In a large bowl, mix the red-rice base with the cooked rice, herbs, the lime juice and protein (if using). (Start with about 2 cups of the base, and add more to taste; you may not need it all.) Taste and adjust seasonings, adding more salt, pepper, lime juice or hot sauce to taste.