Prep 30 mins
Cook 1 hr
This dish is a specialty of Georgia and South Carolina (where it is simply called red rice). Cooks in other parts of the country will recognize it as Spanish rice.
- 6 slices bacon (about 1/4 pound)
- 1 cup chopped scallion (about 5 medium)
- 1 small green bell pepper, chopped (about 3/4 cup)
- 2 cups raw rice
- 1 (14 ounce) can whole tomatoes, with their juice
- 4 tablespoons tomato paste
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon hot pepper sauce
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 3⁄4 cups canned chicken broth
- 1⁄3 cup water
- 2 tablespoons chopped parsley, for garnish (optional)
- Preheat the oven to 325 degrees.
- In a large ovenproof skillet with a tight-fitting lid, cook the bacon, uncovered, over medium heat until crisp, about 10 minutes. Reserving the fat in the skillet, drain the bacon on paper towels; crumble and set aside.
- In the bacon fat, saute the scallions and green pepper over medium heat until the scallions are softened but not browned, about 5 minutes. Add the rice and cook, stirring, for 5 minutes.
- Stir in the tomatoes with their juice, breaking them up with a spoon. Stir in the tomato paste, paprika, sugar, hot pepper sauce, salt, black pepper, chicken broth, and water. Increase the heat to medium-high and bring to a boil, stirring.
- Cover and bake in the oven until the rice is tender and all of the liquid is absorbed, about 45 minutes.
- Stir once and let stand, covered, for 10 minutes. Serve sprinkled with the reserved bacon and the parsley.