Southern Tomatoes and Rice

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.

   Start 5-minute timer
4. 4

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

   Start 1-minute timer
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.

   Start 3-minute timer
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.

   Start 18-minute timer
9. 9

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

   Start 5-minute timer
10. 10

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

11. 11

    Garnish generously with fresh basil before serving.