This version of Southern red rice is baked with bacon and ham. Green onions are added along with chopped onions for extra flavor and color, and diced tomatoes provide the moisture.
Add a bit of broth or water as the rice bakes if needed.
- 4 strips lean bacon
- 1/2 cup chopped onion
- 4 green onions, minced, with green tops
- 1 can (14.5 ounces) diced tomatoes with juice
- 1 cup long-grain rice, uncooked
- 1 cup minced cooked ham
- kosher salt, freshly ground black pepper, and hot sauce, to taste
- low sodium chicken broth, vegetable broth, tomato juice, or water, as needed
Heat the oven to 350 F.
Butter a 1 1/2-quart casserole.
Place a heavy skillet over medium heat; add the bacon strips and cook them until crisp. Remove the bacon strips and drain on paper towels. Crumble and set aside.
Cook the onion and green onions in the remaining bacon drippings until the onion is tender and translucent.
Return the crumbled bacon to the skillet along with the tomatoes, rice, ham.
Reduce the heat to low and cook for 10 minutes. Taste and add kosher salt, pepper, and hot sauce, to taste.
Transfer the mixture to the prepared casserole. Taste and adjust seasonings.
Cover tightly and bake in the preheated oven for 40 to 50 minutes, stirring every 10 to 15 minutes. Add a little broth or water if the rice mixture becomes too dry.
Makes 4 to 6 servings.
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