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SOUTH CAROLINA OLD-TIME TOMATO RICE




Source of Recipe


the web


List of Ingredients




4 strips thick-cut smoky bacon, cut into 1/2-inch pieces

1/2 small onion, minced (about 1/4 cup)

2 whole cloves

1 bay leaf, broken

1 cup converted (or not) long-grain white rice

1-1/4 cups canned whole peeled tomatoes with their juice

Salt and freshly ground black pepper

2 cups chicken broth or water

Recipe



In a 3-quart saucepan, fry bacon until crisp. Remove and hold for later. Pour off all but about 3 tablespoons fat. Add onion, cloves, bay leaf and rice. Saute over medium heat for 1 minute.

Add tomatoes, crushing them with your hands, along with a bit of salt and pepper. Stir over medium-high until their moisture is evaporated. Add the stock, bring to a simmer, cover and cook over medium-low heat 25 to 30 minutes, or until rice is fluffy and tender. Sprinkle with bacon bits, fluff with a fork and serve.

Serves 2-4.