Lowcountry Red Rice

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READY IN: 2hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • If using fresh tomatoes, drain them in a sieve or colander set over a bowl to catch their juices; set juices aside.
  • In a large Dutch oven, cook the bacon over medium heat until it is beginning to crisp; with a slotted spoon, transfer the bacon to paper towels to drain.
  • Return Dutch oven of drippings to the stove; add the onion, bell pepper, and celery; saute until softened, about 10 minutes (add a little oil if the bacon fat seems insufficient).
  • Add the jalapeno, poblano, tomatoes, bay leaves, and thyme to the pot; season with salt and pepper to taste; simmer for about 10 minutes, until the peppers have softened.
  • Meanwhile, in a medium saucepan, combine the broth with a scant 1/4 cup of the reserved tomato juices (discard any remaining juice) and add salt to taste.
  • Bring to a simmer; add the rice, return to a simmer, and stir a few times.
  • Decrease heat to the lowest setting, cover, and cook until the rice is tender, about 16 minutes.
  • Add the rice to the vegetable mixture, along with the bacon; taste for seasonings.
  • Stir in the scallions, basil, and a big squeeze of lemon; serve immediately.
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