Recipe: Carolina Red Rice (using bacon, diced tomatoes and onion)

CAROLINA RED RICE

4 diced, thick slices pepper-encrusted bacon
1 (28 ounce) can diced tomatoes, including juice
1 diced, large onion
2 cups chicken stock or canned chicken broth
2 cups uncooked converted rice (like Uncle Ben's)*
Salt and freshly ground black pepper to taste

In a large skillet over medium-high heat, cook bacon until crisp.

Add onion to skillet and saute until transparent.

Add rice and stir to coat the grains. Add tomatoes and chicken stock. Bring to a boil. Reduce heat to simmer. Cover, and cook until liquid is absorbed. Season with salt and pepper. Fluff with a fork before serving.

*Why converted rice? Converted rice has been parboiled. When you cook with it, all the grains stay separate and never get mushy. Don't make the mistake of buying instant rice.

Makes 8 servings
Source: The Sweet Magnolias Cookbook by Sherryl Woods