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Creole Red Rice

Prep Time: 20 minutes

Cook Time: 25 Minutes

Serves: 8

As rice was a staple crop of the south, this is a famous one-pot side dish is found all over the south from the Lowcountry all the way to Louisiana. Thought to be of African descent, some believe this dish to be based off of Jollof Rice.

Ingredients:

• 2 oz slab bacon, diced

• 1 T. oil

• ½ onion, diced

• ½ bell pepper, diced

• 1 stalk celery, diced

• 3 cloves garlic, minced

• 1.5 T. Cajun seasoning

• 1 C. pureed tomato

• 1 C. white rice

• 2 C. water

• 2 bay leaves

• 2 sprigs thyme

• Salt and pepper

Preparation:

1. Heat the oil in a large saute pan over medium high heat. Add the bacon and render off the fat and cook near crisp. Add the onion, pepper, and celery and cook for 4-5 minutes; add garlic and cook for 2 more minutes.

2. When the garlic is fragrant, add the rice, pureed tomato, water, Cajun seasoning, bay leaves, and thyme. Season with salt and pepper. Bring rice to a boil, then reduce heat to simmer, cover and cook until the rice is done (15-20 minutes), stirring occasionally.

Follow the same instructions in a pressure cooker on the saute setting and instead of bringing the rice to a boil, cover up the pressure cooker, set the timer to 6 minutes on high pressure and let the pressure release naturally.