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CHARLESTON RED RICE

6 Bacon strips. Apple wood smoke, diced
1 onion, chopped
1 – 16 oz. Can tomatoes, chopped
½ cup water
1 cup Carolina long grain rice, uncooked
½ cup tasso ham, minced
salt & pepper to taste
¼ cup parsley, chopped

1. Cook bacon in a saucepan until crisp. Drain bacon onto paper towels, leaving at least 2 tbsp. of drippings in pan.
2. Add onion, cook until clear.
3. Stir in rice until it is well coated with drippings and grains turn opaque.
4. Add tomatoes, water, tasso, salt and pepper. Bring to a boil, then reduce to a simmer. Cover until rice is tender and liquid has been absorbed, about 20 minutes.
5. Toss diced bacon and chopped parsley over portions.