A Southern favorite, rice cooked with tomatoes and served with crisp bacon crumbles.
8 ounces bacon
2 cups long-grain white rice
2 cups vine-ripened tomatoes, peeled and chopped or 1 (14.5-ounce) can diced or crushed tomatoes in juice
4 cups chicken broth
- Cut the bacon into small pieces and fry until crisp in a large skillet or saucepan that has a tight-fitting lid. Remove the bacon and reserve for garnish. Pour off some of the bacon grease, leaving about 1/4 cup of it in the pan. Add the rice and sauté 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 sauté until most of the liquid has evaporated.
- Add the salt and broth (omit the salt if you're using canned broth).
- Simmer, covered for 20 minutes or until the rice is tender.
- Remove from the heat and allow to sit for a few minutes before serving. Fluff the rice with a fork and garnish with the reserved bacon.
Makes 8 servings.
Recipe and photograph provided courtesy of National Pork Board.