Lowcountry Red Rice

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 9 slices bacon
• 1 small onion, diced
• 1 (12 ounce) can tomato paste
• 3 1/2 cups chicken broth
• 2 teaspoons sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups long-grain rice, uncooked
• fresh parsley, chopped, for garnish

Recipe

• 1 cook bacon slices in a large skillet over medium-high heat until crisp.
• 2 remove bacon,and drain on paper towels,reserving 2 tablespoons of drippings in skillet.
• 3 crumble bacon; set aside.
• 4 saute diced onion in hot drippings in skillet over medium-high heat 3 minutes or until tender but not browned.
• 5 add tomato paste to skillet, stirring until mixture is smooth.
• 6 gradually stir in the chicken broth, stirring to loosen particles from bottom of skillet.
• 7 stir in sugar, salt and pepper.
• 8 bring to a boil; reduce heat and simmer, stirring occasionally, 10 minutes.
• 9 combine tomato mixture and rice in top portion of a cooktop rice steamer; stir in crumbled bacon.
• 10 add water to bottom of steamer, and bring to boil over high heat.
• 11 place top of steamer over boiling water.
• 12 reduce heat to medium-high; cover and cook 1 hour or until rice is tender, stirring every 15 minutes.
• 13 to prepare in oven, stir the rice into the tomato mixture in the skillet and bring to a boil; stir in bacon pieces. pour mixture into a lightly greased oven-proof dutch oven. cover and cook at 350 degrees for 1 hour, or until rice is tender, stirring occasionally.