The City Magazine Since 1975

Red Rice

<p>“Reprinted from <em>Hoppin’ John’s Lowcountry Cooking: Recipes and Ruminations from Charleston and the Carolina Coastal Plain</em> by John Martin Taylor. Twentieth Anniversary Edition, copyright 2012 by John Martin Taylor. Published by The University of North Carolina Press. Purchase <em>Hoppin’ John’s Lowcountry Cooking</em> at <a href="https://hoppinjohns.com/index.php?page=shop.product_details&flypage=flypage.tpl&product_id=4&category_id=1&option=com_virtuemart&Itemid=77">https://hoppinjohns.com/index.php?page=shop.product_details&flypage=flyp...</a></p>
SERVES: 
10
Rate This Recipe: 
0
INGREDIENTS: 

(Serves 10)

1/2 lb. bacon

2 cups long-grain white rice

2 cups vine-ripened tomatoes, peeled and chopped, or 1 141/2-oz. can peeled tomatoes, chopped in their juice, or 1 14 1/2-oz. can crushed tomatoes

1 tsp. salt

1 qt. chicken stock

 

DIRECTIONS: 

Cut the bacon into small pieces and fry until crisp in a large skillet or saucepan that has a tght-fitting lid. Remove the bacon and reserve for garnish. Pour off some of the grease, leaving about 1/4 cup of it in the pan. Add the rice and sauté over medium-high heat, stirring constantly. It will be gin to turn white after a few mintues; do not let it scorch or brown. Add the tomatoes and continue to sauté until most of he liquid has evaporated. Add the salt and stock (omit the salt if you're using canned stock). Simmer, covered, for 30 minutes or until the rice is tender. Fluff the rice with a fork and garnish with the reserved bacon.

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