Low Country Red Rice
Yield: Serves 6 as a side dish
2 cups peeled, seeded and chopped tomatoes, with their juices (or
substitute canned, reserving the liquid)
1/4 pound bacon, cut into 1/2 -inch strips
1 large onion, cut into 1/4 -inch dice
1 large red bell pepper, cored, seeded and cut into 1/4 -inch dice
2 celery stalks, finely diced
extra-virgin olive oil, if needed
2 jalapenos, seeded and diced
1 poblano or yellow bell pepper, cored, seeded and diced
2 bay leaves
4 thyme sprigs
kosher salt and freshly ground black pepper to taste
1 3/4 cups chicken broth or canned low-sodium broth or a combination
of half chicken and half shrimp broth or bottled clam juice
1 cup basmati rice
4 scallions, thinly sliced
1 small bunch basil or cilantro, leaves removed
1/2 lemon
If using fresh tomatoes, drain them in a sieve or colander set over a
bowl to catch their juices; set the juices aside.
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.
Return the Dutch oven with drippings to the stove, add the onion,
bell pepper and celery; saute until softened, about 10 minutes. (Add
a little olive oil if the bacon fat seems insufficient.)
Add the jalapenos and poblano pepper, tomatoes, bay leaves and thyme
to the pot. Season with salt and pepper, and simmer for about 10
minutes, until the jalapenos and poblano pepper have softened.
Meanwhile, in a medium saucepan, combine the broth with a scant 1/4
cup of reserved tomato juices (discard any remaining juice) and add
salt to taste. Bring to a simmer. Add the rice, return to a simmer
and stir a few times. Lower the heat to the lowest setting, cover,
and cook until the rice is tender (about 16 minutes).
Add the rice to the vegetable mixture, along with the bacon. Taste
for seasonings. Stir in the scallions, basil or cilantro and a big
squeeze of lemon. Remove bay leaves and serve immediately.
Note: In his introduction to the recipe, Stitt recommends adding
shrimp. We did, and turned this into a main dish for 4.
Per serving (excluding shrimp): 208 calories; 8 grams protein; 4
grams fat; 1 gram saturated fat; 37 grams carbohydrate; 3 grams
fiber; 7 milligrams cholesterol; 388 milligrams sodium
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