Bishop England High School
Recipe by Southern Living January 2007

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Recipe Summary test

prep:
15 mins
cook:
1 hr 30 mins
total:
1 hr 45 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon slices in a large skillet over medium-high heat until crisp. Remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Crumble bacon, and set aside.

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  • Sauté chopped onion in hot drippings in skillet over medium-high heat 3 minutes or until tender.

  • Add tomato paste to skillet, stirring until mixture is smooth. Gradually stir in 3 1/2 cups 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 2 cups uncooked long-grain rice in top portion of a cooktop rice steamer. Stir in crumbled bacon. Add water to bottom of steamer, and bring to a boil over high heat. (We used 4 1/2 cups water, but amounts may vary with different steamers. Follow manufacturer's instructions.) Place the 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.

  • Note: For testing purposes only, we used a 5 1/2-qt. Metro cooktop rice steamer.

  • Oven Method: Prepare recipe as directed through Step Stir 2 cups uncooked long-grain rice into tomato mixture in skillet, and bring to a boil. Stir in bacon pieces. Pour mixture into a lightly greased ovenproof Dutch oven; bake at 350° for 1 hour or until rice is tender.

Source

Gracious Goodness Charleston

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