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Red Rice


8 strips bacon; chopped
6 cups rice; uncooked
2 cups onion; 1/2 inch dice
3/4 cup green bell pepper; 1/2 inch dice
1 teaspoon sugar
1/8 teaspoon baking soda
5 1/4 cups V-8 vegetable juice
5 1/4 cups tomato juice
salt and pepper; to taste

1. In a large stockpot, cook the bacon until just crisp, then remove. In the bacon fat, sauté the onions until semi-soft. Add the green pepper and sauté until semi-soft. 2. Add the rice and sauté over medium heat, stirring to coat in the oil for 2-3 minutes. Add the juices and bring to a boil, stirring constantly for 1 minute. 3. Add the sugar, baking soda, salt and pepper. Lower the heat to a low temperature and cook until half the liquid is gone. 4. Pour the mixture into casserole dishes, cover and bake about 25 minutes at 350F. Uncover and cook more if not all the moisture has evaporated (~10 minutes). Stir in the bacon just prior to service. Source: "Savannah Entertains" ISBN # 0-941711-35-8 - - - - - - - - - - - - - - - - - - NOTES : I prefer to add more vegetables than indicated in this recipe, so be liberal (to your liking) as to the amounts you add. I also prefer to use the one pot method for making this dish: as the bacon begins to render its fat, add the vegetables, then the rice, then the liquids and spices; continue as the recipe indicates; I've had success cooking the whole dish on the stovetop (no baking). This recipe is for a large number of people and approximates how I would prepare red rice to serve at a BBQ or oyster roast. --------------------

Yield: 40 servings

Preparation Time: 1:00

** Exported from Now You're Cooking! v5.57 **

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