Southern Tomatoes and Rice

Ingredients

• 4 Bacon (thick-cut, diced)
• 1 Yellow onion (finely diced)
• 3 cloves Garlic (minced)
• 4 cups Fresh tomatoes (peeled and chopped (about 4-5 large tomatoes))
• 1.5 cups Long-grain white rice (uncooked)
• 3 cups Chicken broth
• 1 tsp Sugar (to balance the acidity of the tomatoes)
• 1 tsp Salt (plus more to taste)
• 0.5 tsp Black pepper
• 0.25 cup Fresh basil (chiffonade, for garnish)

Steps

1. 1

   In a large pot or Dutch oven over medium heat, cook the diced bacon until crispy and the fat has rendered.

2. 2

   Remove the bacon bits with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered bacon fat in the pot.

3. 3

   Add the diced onion to the pot and sauté in the bacon fat until translucent and softened, about 5 minutes.

4. 4

   Add the minced garlic and cook for 1 minute until fragrant.

5. 5

   Stir in the chopped tomatoes, sugar, salt, and black pepper. Cook for 3-4 minutes until the tomatoes begin to break down and release their juices.

6. 6

   Add the uncooked rice to the pot and stir to coat the grains in the tomato mixture.

7. 7

   Pour in the chicken broth and bring the mixture to a boil.

8. 8

   Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.

9. 9

   Remove from heat and let the rice sit, covered, for 5 minutes.

10. 10

    Fluff the rice with a fork and stir in the reserved crispy bacon.

11. 11

    Garnish generously with fresh basil before serving.

Notes

For the best flavor, use very ripe summer tomatoes. If your tomatoes aren't very juicy, you may need to add an extra 1/4 cup of broth. You can peel tomatoes easily by scoring an 'X' on the bottom and blanching them in boiling water for 30 seconds before shocking in ice water.

Nutrition per serving

• side dish
• Southern
• summer
• tomatoes
• rice
• comfort food
• bacon