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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This recipe is from Southern Living Magazine, January 2007 issue. Ingredients:
9 bacon slices |
1 small onion, chopped |
1 (12-oz.) can tomato paste |
3 1/2 cups chicken broth |
2 tsp sugar |
1 tsp salt |
1/2 tsp pepper |
2 cups uncooked long-grain rice |
Directions:
1. Preheat oven to 350 degrees.
2. Cook bacon slices in a large skillet over medium high heat until crisp.
3. Remove bacon, and drain on paper towels, reserving 2 tbsp drippings in skillet.
4. Crumble bacon and set aside.
5. Saute chopped onions in hot drippings over medium heat for 3 minutes or until tender.
6. Add tomato paste to skillet, stirring until mixture is smooth.
7. Gradually stir in chicken broth, stirring to loosen particles from bottom of skillet.
8. Stir in sugar, salt and papper.
9. Bring to a boil; reduce heat, and simmer, stiring occasionally, 10 minutes.
10. Stir in rice and bring to a boil.
11. Stir in bacon pieces.
12. Pour mixture into a lightly greased oven proof dutch oven; bake for 1 hour or until rice is tender.
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