Lowcountry Red Rice

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READY IN: 1hr 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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