Low Country Red Rice
- 5 slices smoky lean bacon, cut crosswise into strips ¼ inch wide
- 1 medium yellow onion, coarsely chopped
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup canned crushed tomatoes
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
Instructions:
Serve red rice in place of potatoes; you’ll find it especially good with roast pork, chicken, or turkey.
- Fry the bacon in a large, heavy saucepan over moderately low heat for about 15 minutes or until the drippings cook out and only crisp brown bits remain. Scoop the browned bits to paper toweling and reserve.
- Add the onion to the pan, then cook and stir in the drippings for 3 to 5 minutes or until lightly browned. Add the rice, and cook and stir for about a minute until it glistens.
- Pour in the chicken broth, bring to a boil, adjust the heat so that the liquid barely bubbles, then cover and cook for about 15 minutes or until all the liquid is absorbed and the rice is tender.
- Mix in the crushed tomatoes, salt, and pepper, and cook uncovered for about 5 minutes or until almost all the liquid has been absorbed. Taste for salt and pepper and adjust as needed.
- Scoop the rice into a heated serving dish, sprinkle with the reserved bacon, and serve.