Southern Red Rice

This is Wayne's adaptation of his grandmother's recipe. She would have had to stew the tomatoes herself.

• 5 strips bacon
• 1 large onion chopped
• 1 small green pepper chopped
• 2 small cans stewed tomatoes
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 4 cups cooked long-grain rice

METHOD

Cook bacon in skillet until crisp. Drain on paper towels. Pour out all but 2 tablespoons bacon fat.

Cook onion and green pepper in the 2 tablespoons bacon fat. When onions are soft, add stewed tomatoes, black pepper and garlic powder. Cook over medium heat for ten minutes to reduce the tomatoes.

When tomatoes have thickened, pour over cooked long grain rice.

Serves 4 - 6

recipe from www.inmamaskitchen.com

Contributor: Wayne Ferrell for Elizabeth Smith

 

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