On our recent trip to the Charleston/Mt. Pleasant, SC area, we consumed a lot of red rice. It's a traditional side dish around these parts. I've never attempted to make it before mainly because my husband has an inborn hatred of tomatoes to the point that, as a small child, he once took a stick and beat down his neighbor's tomato bushes. But, I noticed on our vacation that he ordered it everywhere we went. He's fine with tomato sauce in recipes, just not chunks of tomatoes. I thought it was high time that I learned to cook red rice.
Most of the time, I choose recipes to share here that I think I can pull off. That doesn't always work out and I've abandoned many recipes along the wayside. This was a recipe that ended up with a little glitch at the end, but I was able to "fix" it and wanted to share my trials and tribulations here with you. This recipe is from Martha Nesbit's Savannah Celebrations.
4 slices bacon, fried crisp, crumbled and reserved
1 onion, chopped
1/2 bell pepper, chopped
1 stalk celery, chopped
1 cup raw rice
1 (14-oz.) can tomatoes, undrained
3/4 cup water
1 tsp. salt
1/4 tsp. cayenne pepper
1/2 tsp. Tabasco
1 tbsp. Worcestershire sauce
16-oz kielbasa, sliced (optional)
In a large skillet, saute onion, bell pepper, and celery in 1 tablespoon bacon grease. Add rice, tomatoes, water, salt, cayenne, Tabasco, and Worcestershire sauce. Stir well. Transfer to a 1-1/2 quart baking dish. Cover with foil. Bake at 350 degrees for 30 minutes. Stir in reserved bacon. Serve hot, or at room temperature.
Then, I added the star of the show, the rice.
And, of course, the sprinkle of bacon at the end made the extra effort worth it. I think I've got my game plan for the next batch, lower the heat from the beginning and let the dish cook for a longer period of time, stirring at the half-way point.
The dish was delicious and we enjoyed it! Hope you'll give it a try, too.