New Orleans Red Rice


  • 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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