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In a medium saucepan, bring chicken broth to a boil over high heat. Add rice, lower 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 towel. Finely chop the bacon and add to the cooled rice. Reserve the skillet.
Mix the eggs and bread crumbs into the rice mixture; season with salt and pepper. Shape into 4 equal size patties.
In the reserved skilled, heat olive oil, 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 people portions with sour cream and salsa.
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