In a pot big enough for the purpose, cook the bacon.

When the bacon is done, remove the bacon but leave the grease in the pot.

Cook one onion (julienne cutted) in the grease left by the bacon. Put the bacon aside and chop it. Cook the onion in the grease until caramelize.

Taste to determine how much salt it needs.

Pour the rice and check if it needs water or if the liquids in the cans are enough.

Check the rice every 10 minutes. When the rice is almost cooked, add the chopped bacon and the second onion. Fold the rice to get a even distribution of the ingredients.

Let the rice cook entirely and Voilà. Now you have Onion Rice.