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Red Rice

Tomato paste tends to scorch easily, so be sure to stir as directed.

Southern Living JULY 2006

  • Yield: Makes 10 to 12 servings
  • Cook time:50 Minutes
  • Prep time:10 Minutes

Ingredients

  • 1 1/2 cups uncooked long-grain rice
  • 8 bacon slices
  • 1 large sweet onion, chopped
  • 4 garlic cloves, pressed
  • 2 1/2 cups chicken broth
  • 1 1/2 (6-oz.) cans tomato paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons chopped fresh parsley
  • Garnish: chopped fresh parsley

Preparation

1. Rinse rice with cold running water 3 minutes or until water is no longer cloudy. Drain and set aside.

2. Cook bacon in a 3 1/2-qt. saucepan over medium heat 10 minutes or until crisp. Drain and set bacon aside, reserving 2 Tbsp. bacon drippings in pan.

3. Sauté onion in hot drippings in saucepan over medium-high heat 8 minutes or until onion is tender; add garlic, and sauté 1 minute.

4. Stir in rinsed rice, chicken broth, and next 3 ingredients; bring to a boil. Cover, reduce heat to low, and simmer 30 minutes, stirring mixture every 7 to 10 minutes.

5. Remove from heat; fluff with a fork. Stir in crumbled bacon and 3 Tbsp. parsley; garnish, if desired.

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Red Rice recipe

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