Omit oil. Cut 6 slices bacon into 1-inch pieces. In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove from skillet with slotted spoon and drain on paper towels. Drain all but 2 tablespoons bacon fat from skillet. Cook rice and onion in bacon fat over medium heat about 5 minutes, stirring frequently, until rice is golden brown and onion is crisp-tender. Continue as directed in step 2. Stir in bacon just before serving.