INGREDIENTS
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3 tablespoons bacon fat or pork lard
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3 tablespoons extra virgin olive oil
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1 ½ cups chopped onion (1/4 inch diced)
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1 ½ cups chopped carrots (1/4 inch diced)
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1 tablespoon minced garlic
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¼ pound thin sliced Prosciutto diced into small pieces
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2 tablespoons tomato paste
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3 cups of any broth (chicken, beef or vegetable or a combination)
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½ teaspoon freshly ground black pepper
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2 cups long grain white rice
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Salt only as needed to taste (the prosciutto provides saltiness to the dish so additional salt may not be needed)