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DEL.ICIO.USRed Rice
The Atlanta Journal-Constitution
6 servings
Hands on: 10 minutes
Total time: 40 minutes
This rice is a Low Country classic. It pairs well with fried chicken or grilled meats. Stir in boiled shrimp just before serving and it turns into a main course. It’s traditionally prepared in a cast-iron skillet, but any heavy skillet would work.
Ingredients:
4 slices bacon
1 medium onion, chopped
1 cup Carolina Gold or long-grain white rice
1 (14 1/2-ounce) can diced tomatoes
1/2 cup water
1 teaspoon salt
1/2 teaspoon granulated sugar
Freshly ground pepper to taste
Instructions:
Cut bacon into 1/2-inch cubes. Place medium skillet over medium-high heat. Add bacon and fry until crisp. Remove strips of bacon and reserve. Add chopped onion to skillet and saute until golden. If using Carolina Gold rice, rinse it in several changes of water to remove some of the starch. Add rice and saute, stirring, for 1 minute. Add tomatoes, water, salt and sugar. Stir to combine. Reduce heat to a simmer and cover. Cook until all liquid is absorbed, at least 20 minutes. Remove from heat and let stand 20 minutes. Add reserved bacon, taste and season with pepper. Fluff with fork before serving.
Per serving: 160 calories (percent of calories from fat, 14), 4 grams protein, 30 grams carbohydrates, 1 gram fiber, 3 grams fat (1 gram saturated), 4 milligrams cholesterol, 431 milligrams sodium.
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