Arroz con pollo (salsa chicken and rice) (thing)

Warning: this requires a pretty large saucepan, so if you want to attempt it, use the biggest one you've got.. or halve the amounts of all the ingredients, and use a smaller saucepan. The major advantage of this recipe (other than it tasting fabulous) is that you don't have to make anything to go with it - Just slap some on a plate and have at it!

• 4 slices bacon
• 1.5 pounds (or about 6) boneless, skinless chicken breasts, cut into 0.5" cubes¹
• 1 cup (or 1 small) white onion, chopped
• 1 cup (or 1 small) green bell pepper (add more, if you like pepper)
• 2 large cloves of garlic, finely chopped.²
• 2 cups³ long-grain white rice
• 2.5 cups (or one 24 ounce jar) of salsa⁴
• 1.75 (or one 14 ounce can) chicken broth
• 1 cup (or one 8 ounce can) tomato paste
• 1 teaspoon salt
• 0.5 teaspoon ground cumin
• 2 teaspoons fresh parsley⁵

1. cook bacon in saucepan until crispy. Remove bacon from saucepan, crumble, and set aside.
2. add chicken to saucepan and cook, turning frequently until cubes are golden brown on all sides (5-7 minutes)
3. remove chicken from saucepan, keep warm.⁶
4. discard all but 2 tablespoons drippings from saucepan.⁷
5. add onion, bell pepper, and garlic to saucepan, cook for 3-4 minutes, or until it becomes slightly tender.
6. add rice, cook mixture for 3-4 minutes
7. stir in salsa, chicken broth, tomato paste, salt, and cumin, bring to boil
8. place chicken over mixture, reduce heat to low, cover, and cook for 20-25 minutes⁸
9. sprinkle bacon and parsley on top
10. EAT!

¹well, it doesn't have to be "cubes", per se.. "chunks" are ok.
²that's equivalent to what, a tablespoon of dried, minced garlic?
³add more, for a thicker dish; I usually use 3 cups
⁴I use Mild, but Hot or Medium should be ok, if you want more of a kick..
⁵fresh looks better than dried, but it's mostly a garnish, so who cares?
⁶what this means is, "don't spread it out on a plate; put it in a bowl"
⁷if you have more than two tablespoons of drippings in the saucepan at this point, you have been using some greasy bacon, or non-skinless chicken or something...
⁸a lot of the liquid should have been absorbed by the chicken, and the chicken should not be pink in the center. Although, when I have made this, the chicken has been pretty un-pink after the browning step