Red Rice

A Southern favorite, rice cooked with tomatoes and served with crisp bacon crumbles.

Recipe Ingredients:

8 ounces bacon
2 cups long-grain white rice
2 cups vine-ripened tomatoes, peeled and chopped or 1 (14.5-ounce) can diced or crushed tomatoes in juice
4 cups chicken broth

Cooking Directions:

1. 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 sauté over medium-high heat, stirring constantly. It will begin to turn white after a few minutes; do not let it scorch or brown.
2. Add the tomatoes and continue to sauté until most of the liquid has evaporated.
3. Add the salt and broth (omit the salt if you're using canned broth).
4. Simmer, covered for 20 minutes or until the rice is tender.
5. 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.

Recipe and photograph provided courtesy of National Pork Board.