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Red Rice

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  Water 1 1⁄2 Cup (24 tbs)
  Tomato paste 1 Can (10 oz)
  Salt 1 Tablespoon
  Sugar 1 Tablespoon
  Bacon drippings 1⁄2 Cup (8 tbs) (Use butter to make up required amount)
  Pepper 1⁄4 Teaspoon
  Uncooked rice 2 Cup (32 tbs)
  Onions 2 , finely chopped
  Bacon slices 4

Fry the bacon in a saucepan until almost crisp.
Lift from pan and set aside.
Drain off all but 2 tablespoons of the drippings and reserve.
Stir onions into the saucepan and cook until wilted, then add tomato paste, water, salt, pepper, and sugar.
Cook over a low heat about 10 minutes.
There should be 2 cups of sauce.
Put rice in a large saucepan or the top of a steamer.
Add sauce and 1/2 cup bacon drippings (if you do not have enough drippings, make up the necessary amount with butter).
Cover and steam or cook over a very low heat for 30 minutes.
Fork in the crumbled bacon and continue cooking 30 to 45 minutes or until rice is tender and all liquid absorbed.

Recipe Summary

Main Dish

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