New Orleans Red Rice
Ingredients
| 1 (12 oz) can of plum tomatoes | ||
| 6 slices bacon | ||
| 1 green bell pepper, chopped | ||
| 1 medium onion, chopped | ||
| 1 stalk of celery, chopped fine | ||
| 1 cup rice | ||
| 1 tsp sugar | ||
| salt and fresh cracked black pepper to taste |
- Drain the tomatoes and reserve the liquid.
- Combine the reserved liquid with enough water to measure 2 cups.
- Puree the tomatoes in a blender or food processor and set aside.
- Cook the bacon in a medium sauce pan until crisp. Crumble the bacon and set aside.
- Saute the green pepper, onions and celery in the bacon drippings.
- Add the rice and stir until coated.
- Add the water mixture, pureed tomatoes, sugar, salt and pepper and mix well.
- Bring to a boil, reduce heat and simmer covered for 20 to 30 minutes or until the liquid is absorbed.
- Let stand covered for 15 minutes or until the rice is fluffy.
- Stir in the bacon.
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