Prep 15 mins
Cook 1 hr
This delicious side dish can be prepared with a rice steamer or in the oven in a Dutch oven.Originally from a January 2007 issue of Southern Living. Occasional stirring is a must, as the tomato paste tends to scorch.
- 9 slices bacon
- 1 small onion, diced
- 1 (12 ounce) can tomato paste
- 3 1⁄2 cups chicken broth
- 2 teaspoons sugar
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 cups long-grain rice, uncooked
- fresh parsley, chopped, for garnish
- Cook bacon slices in a large skillet over medium-high heat until crisp.
- Remove bacon,and drain on paper towels,reserving 2 tablespoons of drippings in skillet.
- Crumble bacon; set aside.
- Saute diced onion in hot drippings in skillet over medium-high heat 3 minutes or until tender but not browned.
- Add tomato paste to skillet, stirring until mixture is smooth.
- Gradually stir in the chicken broth, stirring to loosen particles from bottom of skillet.
- Stir in sugar, salt and pepper.
- Bring to a boil; reduce heat and simmer, stirring occasionally, 10 minutes.
- Combine tomato mixture and rice in top portion of a cooktop rice steamer; stir in crumbled bacon.
- Add water to bottom of steamer, and bring to boil over high heat.
- Place top of steamer over boiling water.
- Reduce heat to medium-high; cover and cook 1 hour or until rice is tender, stirring every 15 minutes.
- To prepare in oven, stir the rice into the tomato mixture in the skillet and bring to a boil; stir in bacon pieces. Pour mixture into a lightly greased oven-proof Dutch oven. Cover and cook at 350 degrees for 1 hour, or until rice is tender, stirring occasionally.