My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Sunday, March 28, 2010

Tomato-Red Rice

I guess, from trying to read what's on this yellow pad, that someone gave me this recipe when I lived in Charleston, S.C.. They eat rice with everything, it really is a great recipe. I wish the organization angels would come in here and help me out, this place is a mess.

It makes a fabulous side dish to serve with just about anything.

Tomato-Red Rice
4-6 servings
print recipe

1 tablespoon butter
1 cup chopped onion
1/2 cup chopped smoked sausage
One 16-ounce can crushed tomatoes
1 cup converted rice
1 cup chicken broth
1 1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

In a two quart saucepan, melt the butter over medium-high heat. Add the onion and sausage and cook, stirring, until the onion is transparent, for about 2 minutes.

Stir in the tomatoes, rice, broth, sugar, salt, and black pepper. Bring to a boil. Reduce the heat and simmer, covered, until the liquid has been absorbed, about 25 minutes.

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