A southern favorite, rice saut edin bacon grease and then cooked with tomatoes in chicken brothand served garnished with crisp, crumbled bacon.
Recipe: Red Rice
1/2 pound bacon 2 cups long-grain white rice 2 cups vine-ripened tomatoes, peeled and chopped or 1 (14 1/2-ounce)can diced or crushed tomatoes in juice 4 cups chicken broth
Cut the bacon into small pieces and fryuntil crisp in a large skillet or saucepan that has a tight-fittinglid. Remove the bacon and reserve for garnish. Pour off someof the bacon grease, leaving about 1/4 cup of it in the pan.Add the rice and saute over medium-high heat, stirring constantly.It will begin to turn white after a few minutes;do not let it scorch or brown.
Add the tomatoes and continue to sauteuntil most of the liquid has evaporated.
Add the salt and broth (omit the saltif you’re using canned broth).
Simmer, covered for 20 minutes or untilthe rice is tender.
Remove from the heat and allow to sitfor a few minutes before serving. Fluff the rice with a forkand garnish with the reserved bacon.
Makes 8 servings.
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