Recipe: Charleston Red Rice

Charleston Red Rice

6 strips lean bacon
1 medium onion, chopped
3 scallions, minced, including the green parts
2 cups coarsely chopped, seeded and peeled ripe tomatoes
1 cup uncooked long-grain rice
3/4 cup minced cooked ham
Salt, pepper and hot sauce, to taste
Butter for casserole dish

Preheat the oven to 350 degrees F.

On the top of the stove, heat a heavy cast-iron skillet, add the bacon strips and cook them until crisp. Remove the bacon strips and drain them on paper towels.

Cook the onion and sallions in the remaining bacon fat until translucent.

Crumble the bacon and return the bacon bits to the skillet, along with the tomatoes, rice and ham. Add salt, pepper and hot sauce to taste. Reduce the heat to low and cook for 10 minutes.

Transfer the mixture to a greased 1 1/2 quart ovenproof casserole.

Adjust the seasonings, cover the dish and bake in the preheated oven for 1 hour, stirring every 15 minutes.

Makes 4 to 6 servings.