I am having another lazy cooking day. I just cannot seem to get back into the groove of going to work and coming home to cook. So, this morning I threw in a couple of pork tenderloins in the slow cooker and covered them with Archer Farms White Chili Slow Cooker Sauce. This was recommended by our long time Colorado friend Melody. I will pair this with the recipe for red rice you see below.Red rice is a southern dish, specifically low country dish. The low country generally includes the tidal areas of South Carolina and Georgia, especially Savannah and Charleston. There are as many versions of this dish as there are southern cooks. There is a wonderful chapter on red rice in the book “Man with a Pan” edited by John Donohue. I highly recommend reading this book. In the meantime, try this red rice recipe.
- 4 strips bacon, diced
- 1 onion, diced
- 1 green bell pepper, diced
- 1 celery rib, diced
- 1 1/2 cups long-grain rice
- 1 Tbsp tomato paste
- 4 garlic cloves, minced
- 1 (14.5-ounce) can petite diced tomatoes, drained
- 2 cups low-sodium chicken broth
- 1 1/2 tsp salt
- 1 tsp Rendezvous Rib Rub
- Add bacon pieces to a medium pan over medium heat.
- Cook bacon until crisp and fat is rendered.
- Remove the bacon from the pot and set it aside.
- Cook onion, bell pepper, and celery until softened, about 5 minutes.
- Add rice and cook, stirring frequently, until edges begin to turn translucent, about 2 minutes.
- Stir in tomato paste and garlic and cook until fragrant, about 30 seconds.
- Stir in tomatoes, broth, salt, and rib rub and bring to boil.
- Cover, reduce heat to low, and cook until liquid is absorbed and rice is tender, about 20 minutes.
- Remove from heat and let stand, covered, for 10 minutes.
- Add bacon back to the ricse.
- Fluff rice with fork and serve.