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

Saturday, July 31, 2010

Red Rice

How could you be from the South and not love rice? Dirty Rice might be my favorite, but a lot of people don't like the idea of chicken livers in their rice. Red Rice is another favorite. This is a South Carolina recipe, Charleston or Savannah I can't remember which.

Red Rice
6-8 servings
print recipe

6 strips bacon, cubed
4 tablespoons bacon grease
1 large onion, chopped fine
1 small can tomato paste
1 1/2 to 2 cans water
2 1/2 teaspoons salt
2 to 3 teaspoons sugar
good dash each of salt and pepper
1 1/4 cups of raw, long-grain rice.

Fry bacon and remove from pan, reserving grease; saute' onions in 1 tablespoon of the bacon grease. Add tomato paste, water, salt, sugar, and peppers. Cook uncovered for about 10 minutes until mixture measures 2 cups. Cool to room temperature.

Add mixture to rice in top section of rice steamer or a Dutch oven. Cover. Add 3 tablespoons bacon grease; steam for 30 minutes, then add crumbled bacon, and loosen rice with a fork. Add more liquid if necessary. Cook 30 to 40 minutes longer.


  1. You are right. I am from the south and I do love rice. I have not had dirty rice with chicken livers but I am pretty sure I would love it. This sounds good, too. My mother-in-law used to make porcupine meatballs in a pressure cooker with a thin tomato-y sauce. The meatballs had raw rice in them that stuck out like a porcupine when they cooked. Does that ring any bells?

  2. I certainly does! I need to dig around and find that recipe, or better yet share the one you have. Thanks

  3. I Love Dirty rice, but maybe I'm a dork, 'cause I don't think I've had it with chicken livers. Of course, I've only had it from the Zatarain's box. (hanging my head in shame)


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