Martha's Recipes

Southern Red Rice

2 cups long grain rice, uncooked
6 slices bacon
2 medium onions, finely chopped
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon sugar
2 teaspoons Worcestershire sauce
Dash of hot sauce

Cook rice according to package directions. Set aside. Cook bacon in a medium skillet until crisp; remove bacon, reserving 1/4 cup drippings in skillet. Crumble bacon and set aside. Cook onions in drippings in skillet over medium-high heat, stirring constantly, until tender. Add tomato sauce and next 4 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes. Stir in rice. Place rice mixture in a buttered 2-quart casserole. Bake, uncovered, at 325 degrees for 45 minutes or until liquid is absorbed and rice is tender. Sprinkle with bacon. Serve immediately.

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