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Prep Time: 90 Minutes Cook Time: 0 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Frank Stitt's Southern Table Ingredients:
2 cups peeled seeded chopped tomatoes, with their juices (or substitute canned, reserving the liquid) |
1/4 lb bacon, cut into 1/2 inch wide strips |
1 large onion, cut into 1/4-inch dice |
1 large red bell pepper, cut into 1/4-inch dice |
2 celery ribs, finely diced |
extra virgin olive oil |
2 jalapeno peppers, seeded and diced |
1 poblano peppers or 1 yellow bell pepper, seeded and diced |
2 bay leaves |
4 fresh thyme sprigs |
kosher salt |
fresh ground black pepper |
1 3/4 cups chicken broth (or canned low sodium broth, or a combination of half chicken, half shrimp broth or bottle clam juice) |
1 cup basmati rice |
4 scallions, thinly sliced |
1 small bunch basil or 1 small cilantro, leaves removed |
1/2 lemon |
Directions:
1. If using fresh tomatoes, drain them in a sieve or colander set over a bowl to catch their juices; set juices aside.
2. In a large Dutch oven, cook the bacon over medium heat until it is beginning to crisp; with a slotted spoon, transfer the bacon to paper towels to drain.
3. Return Dutch oven of drippings to the stove; add the onion, bell pepper, and celery; saute until softened, about 10 minutes (add a little oil if the bacon fat seems insufficient).
4. Add the jalapeno, poblano, tomatoes, bay leaves, and thyme to the pot; season with salt and pepper to taste; simmer for about 10 minutes, until the peppers have softened.
5. Meanwhile, in a medium saucepan, combine the broth with a scant 1/4 cup of the reserved tomato juices (discard any remaining juice) and add salt to taste.
6. Bring to a simmer; add the rice, return to a simmer, and stir a few times.
7. Decrease heat to the lowest setting, cover, and cook until the rice is tender, about 16 minutes.
8. Add the rice to the vegetable mixture, along with the bacon; taste for seasonings.
9. Stir in the scallions, basil, and a big squeeze of lemon; serve immediately.
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