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Red Rice

Source of Recipe


From "In Pursuit of Flavor," by Edna Lewis






List of Ingredients



• 5 slices bacon, cut into 1/2-inch pieces
  
• 2/3 cup chopped onions
  
• 1 tsp dried thyme leaves
  
• 1 green bell pepper, seeded and chopped
  
• 2 small hot peppers, seeded and chopped
  
• 2 cups tomato puree
  
• 1 Tbsp brown sugar
  
• 2 cups cold water
  
• 2 cups rice
  
• 1 cup diced cooked ham
  
• 1/2 tsp salt
  
• 1/4 tsp freshly ground black pepper
  






Instructions



1. Cook the bacon in a heavy saucepan until crisp. Remove the bacon from the pan and set aside. Pour off half of the bacon fat.
   
   
2. Add the onions to the pan and stir for a couple of minutes. Stir in the thyme and then add the bell and hot peppers. Mix well and add the tomato puree and brown sugar. Add the water and stir in the rice.
   
   
3. Cover the pan and let the mixture simmer on a low burner for about 10 minutes, or until the rice begins to cook. Add the bacon and ham, and season with salt and pepper. Stir well and spoon the mixture into a casserole. Cover tightly and bake in a preheated 350-degree oven 20 minutes. Keep warm until ready to serve.
   
   Makes 8 servings.