In a medium saucepan, bring the chicken broth to a boil over high heat. Add the rice, lower the heat and simmer until tender, about 15 minutes. Transfer to a medium bowl and let cool.

While the rice is cooking, in a medium nonstick skillet, cook the bacon over medium-high heat until crisp, about 5 minutes; drain on paper towels. Finely chop the bacon and add to the cooled rice. Reserve the skillet.

Mix the egg and bread crumbs into the rice mixture; season with salt and pepper. Shape into 4 equal-size patties.

In the reserved skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the rice cakes and cook for 4 minutes on each side. Let cool for 10 minutes before serving to your pup. Top the people’s portions with sour cream and salsa.