MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Charleston Red Rice
 Categories: Rice, Vegetables, Chilies, Pork
      Yield: 8 servings
 
           Nonstick cooking spray
      6 sl Bacon
      1 md Sweet onion; chopped
      2    Celery ribs; chopped
      1 lg Bell pepper; chopped
      1 ts Kosher salt; more to taste
      2 cl Garlic; minced
      2 c  Long-grain or Carolina gold
           - rice; rinsed until water
           - runs clear
     14 oz Can tomato puree
  1 1/2 c  Chicken stock; more as
           - needed
      1 tb Hot sauce
      1 ts Cajun seasoning
      1 ts Granulated sugar
    1/2 ts Black pepper
        pn Ground cayenne
           Parsley leaves; garnish
 
  Set oven @ 350°F/175°C and coat a 9x13" baking dish with cooking
  spray.
  
  In a large (12") heavy skillet over medium heat, fry the bacon
  until crisp, about 3 minutes per side. Remove the bacon to paper
  towels to drain, leaving behind drippings. Crumble the bacon and
  set aside.
  
  In the same skillet, add the chopped onion, celery, bell pepper,
  and 1 ts salt, and sauté until the onion is translucent, about
  5 minutes. Add garlic and sauté until fragrant, another
  30 seconds.
  
  To the skillet, add the rinsed rice. Stir and toast the rice for
  30 seconds. Add the crumbled bacon, tomato purée, stock, hot sauce,
  Cajun seasoning, sugar, pepper, and cayenne.
  
  Bring the rice and vegetables to a boil, then reduce the heat to
  low and simmer for about 5 minutes. Taste and add salt, if needed.
  
  Carefully transfer ingredients to the greased baking dish. Cover
  the baking dish tightly with foil, and bake until the rice is
  tender, about 40 to 50 minutes. Check the rice after about
  30 minutes to make sure all the liquid is absorbed, and the rice is
  tender. (If it's too dry or not cooked all the way through, add a
  few tb of water or stock at a time, if necessary, and cook a little
  longer.) Fluff with a fork before serving and garnish with parsley
  leaves.
  
  Recipe by Millie Peartree
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM