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Lowcountry Red Rice

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“Frank Stitt's Southern Table”
READY IN:
2hrs
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. If using fresh tomatoes, drain them in a sieve or colander set over a bowl to catch their juices; set juices aside.
  2. In a large Dutch oven, cook the bacon over medium heat until it is beginning to crisp; with a slotted spoon, transfer the bacon to paper towels to drain.
  3. Return Dutch oven of drippings to the stove; add the onion, bell pepper, and celery; saute until softened, about 10 minutes (add a little oil if the bacon fat seems insufficient).
  4. Add the jalapeno, poblano, tomatoes, bay leaves, and thyme to the pot; season with salt and pepper to taste; simmer for about 10 minutes, until the peppers have softened.
  5. Meanwhile, in a medium saucepan, combine the broth with a scant 1/4 cup of the reserved tomato juices (discard any remaining juice) and add salt to taste.
  6. Bring to a simmer; add the rice, return to a simmer, and stir a few times.
  7. Decrease heat to the lowest setting, cover, and cook until the rice is tender, about 16 minutes.
  8. Add the rice to the vegetable mixture, along with the bacon; taste for seasonings.
  9. Stir in the scallions, basil, and a big squeeze of lemon; serve immediately.

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