Savannah red rice
3
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 50 min • Serves: 12 • Difficulty: Easy
There are many similarities between red rice, perloo, jambalaya, and jollof—all are made of rice and tomatoes simmered in one big pot. Every family across Africa has their own special way to embellishing this dish, often adding meats such as chicken, goat, or beef. This bare-bones version relies on the smokiness of the bacon lets the sweet tomato flavor shine. Serve alongside roasted or grilled poultry or meat and a green vegetable of your choice.
Ingredients
Uncooked reduced/low sodium bacon
2 oz, cut into 1-inch pieces
Reduced sodium chicken broth
3 cup(s)
Uncooked onion
1 cup(s), chopped
Bell pepper
1 item(s), medium, green, chopped
Garlic clove
3 clove(s), finely chopped
Kosher salt
1¼ tsp
Dried thyme
¼ tsp, crushed
Uncooked long grain brown rice
1½ cup(s)
Canned unsalted tomato paste
2 Tbsp
Canned crushed tomatoes
1 cup(s)
Fresh parsley
1 Tbsp, Chopped for garnish
Instructions
1
Preheat oven to 350°F. Heat large heavy pot or Dutch oven over medium-low. Add bacon and cook, stirring occasionally, until fat has almost completely rendered, 5 to 7 minutes. Add onion and bell pepper and cook, stirring often, until softened, about 5 minutes. Add garlic, salt, and thyme and stir until aromatic, about 30 seconds. Add rice and stir until toasted, 1 to 2 minutes. Stir in tomato paste, then tomatoes, and then broth. Bring to boil.
2
Cover pot and transfer to oven. Bake for 35 minutes. Uncover and bake until rice is tender and all liquid has been absorbed when rice is fluffed with fork, 15 to 20 minutes. Garnish with parsley.
3
Per serving: 3⁄4 cup rice
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