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Cook bacon in large saucepan on medium heat until crisp. Drain on paper towels. Set aside. Reserve 1 1/2 tablespoons bacon drippings in pan
Stir onion, rosemary, garlic powder, sea salt and pepper into drippings in pan. Cook and stir on medium heat 3 to 4 minutes. Add rice; cook and stir 1 to 2 minutes. Add tomatoes and chicken stock. Bring to boil. Reduce heat to low; cover and simmer 20 minutes or until liquid is absorbed and rice is tender
Remove from heat. Let stand 5 minutes. Add bacon and parsley; fluff with fork