Mexican Confetti Rice

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1 cup water

1 heaping tsp chicken-flavored bouillon

8 oz can tomato sauce

6 slices bacon, cut into bite size pieces with kitchen scissors

1 medium red onion, diced

1 cup uncooked white rice

4 Roma tomatoes, diced

3 bell peppers, diced (green, red, and yellow for color)

1/2 - 1 tsp fresh ground chili paste*

1 tsp salt

1/2 tsp black pepper

10 oz can whole black pitted olives, drained

10 oz can yellow whole kernel corn, drained

Fresh sprigs of cilantro and a few black olives for garnish

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