Heat bacon fat in skillet and add onion. Saute till clear, about 10 minutes. Add thyme, bell pepper, chili and crushed red pepper flakes. Cook till vegetables are well-cooked, but not coloured, abour 10 minutes.
Stir in garlic, salt and pepper, tomato paste, tomatoes, and cook 5 minutes.
Add stock or water and simmer, partially covering, stirring frequently, about 15 minutes. Taste for seasoning, adjust, and stir in rice.
Cover tightly and cook on very low for 20 minutes, till rice is tender. Let rest, covered for 5 minutes. Fluff with fork and serve.
Originally Submitted
5/4/2009
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