Low Country Red Rice
Photo: young shanahan (CC BY 2.0)
A Southern Low Country tomato rice cooked in bacon grease with onion and crushed tomatoes, seasoned with black pepper and cayenne, and topped with crumbled bacon.
Directions
- In a heavy saucepan, fry the bacon until it is crisp. Remove bacon from the pan and drain on a paper towel. When cool, crumble bacon.
- Pour off the excess bacon grease, leaving only enough to coat bottom of the pan. Add the chopped onion and saute until it softens, about 2 minutes.
- Add the rice and saute until the grains are coated with the bacon grease, about 3 minutes.
- Add the crushed tomatoes, salt, black pepper and cayenne pepper. Stir, add stock, both or water, stir again and cover pan. Cook mixture over low heat for 30 minutes without stiring.
- Transfer the hot rice to a bowl and garnish with the crumbled bacon.
- In a heavy saucepan, fry the bacon until it is crisp. Remove the bacon from the pan and drain on a paper towel. When cool, crumble the bacon.
- Pour off the excess bacon grease, leaving only enough to coat the bottom of the pan. Add the chopped onion and saute until it softens, about 2 minutes.
- Add the rice and saute until the grains are coated with the bacon grease, about 3 minutes.
- Add the crushed tomatoes, salt, black pepper, and cayenne pepper. Stir, then add the stock, broth, or water, stir again, and cover the pan.
- Cook the mixture over low heat for 30 minutes without stirring.
- Transfer the hot rice to a bowl and garnish with the crumbled bacon.
Goes well with
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