A southern favorite, rice sautéed
in bacon grease and then cooked with tomatoes in chicken broth
and served garnished with crisp, crumbled bacon.
1/2 pound bacon
2 cups long-grain white rice
2 cups vine-ripened tomatoes, peeled and chopped or 1 (14 1/2-ounce)
can diced or crushed tomatoes in juice
4 cups chicken broth
- Cut the bacon into small pieces and fry
until crisp in a large skillet or saucepan that has a tight-fitting
lid. Remove the bacon and reserve for garnish. Pour off some
of the bacon grease, leaving about 1/4 cup of it in the pan.
Add the rice and saute over medium-high heat, stirring constantly.
It will begin to turn white after a few minutes;
do not let it scorch or brown.
- Add the tomatoes and continue to saute
until most of the liquid has evaporated.
- Add the salt and broth (omit the salt
if you're using canned broth).
- Simmer, covered for 20 minutes or until
the rice is tender.
- Remove from the heat and allow to sit
for a few minutes before serving. Fluff the rice with a fork
and garnish with the reserved bacon.
Makes 8 servings.