MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Charleston Red Rice
Categories: Rice, Vegetables, Chilies, Pork
Yield: 8 servings
Nonstick cooking spray
6 sl Bacon
1 md Sweet onion; chopped
2 Celery ribs; chopped
1 lg Bell pepper; chopped
1 ts Kosher salt; more to taste
2 cl Garlic; minced
2 c Long-grain or Carolina gold
- rice; rinsed until water
- runs clear
14 oz Can tomato puree
1 1/2 c Chicken stock; more as
- needed
1 tb Hot sauce
1 ts Cajun seasoning
1 ts Granulated sugar
1/2 ts Black pepper
pn Ground cayenne
Parsley leaves; garnish
Set oven @ 350°F/175°C and coat a 9x13" baking dish with cooking
spray.
In a large (12") heavy skillet over medium heat, fry the bacon
until crisp, about 3 minutes per side. Remove the bacon to paper
towels to drain, leaving behind drippings. Crumble the bacon and
set aside.
In the same skillet, add the chopped onion, celery, bell pepper,
and 1 ts salt, and sauté until the onion is translucent, about
5 minutes. Add garlic and sauté until fragrant, another
30 seconds.
To the skillet, add the rinsed rice. Stir and toast the rice for
30 seconds. Add the crumbled bacon, tomato purée, stock, hot sauce,
Cajun seasoning, sugar, pepper, and cayenne.
Bring the rice and vegetables to a boil, then reduce the heat to
low and simmer for about 5 minutes. Taste and add salt, if needed.
Carefully transfer ingredients to the greased baking dish. Cover
the baking dish tightly with foil, and bake until the rice is
tender, about 40 to 50 minutes. Check the rice after about
30 minutes to make sure all the liquid is absorbed, and the rice is
tender. (If it's too dry or not cooked all the way through, add a
few tb of water or stock at a time, if necessary, and cook a little
longer.) Fluff with a fork before serving and garnish with parsley
leaves.
Recipe by Millie Peartree
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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