Southern Red Rice
Red rice, Southern-style with tomatoes, bacon, onion, celery, green bell pepper and hot pepper sauce.
2 (16-ounce) cans whole tomatoes, undrained
6 slices bacon
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
2 cups uncooked long-grain rice
2 teapoons salt
1 teapoon granulated sugar
1/4 teapoon pepper
1/8 teapoon hot pepper sauce
- Preheat oven to 350°F (175°C). Lightly grease a 3-quart baking dish. Set aside.
- Using a food process or blender, process tomatoes with their juice until smooth; set aside.
- In a large skillet, cook bacon until crisp; remove bacon, drain on paper towels, and crumble. Reserve 1 1/2 tablespoons drippings in skillet.
- Cook onion, celery, and green pepper in bacon drippings over medium-high heat until tender; stir in puréed tomatoes and remaining ingredients. Cook over medium heat 10 minutes. Spoon into prepared baking dish; cover and bake for 1 hour.
Makes 8 servings.