Miss Daisy’s Red Rice
We came across Miss Daisy Brown at the BP gas station on Edisto Island, South Carolina, when creating our very first issue of SAVEUR. She shared her secrets for honest home-style cooking with us, including her version of Lowcountry red rice, made in the oven to allow it to cook evenly and prevent it from scorching. "I know when the rice is done by the weight of a spoonful," she told us.
Credit: Langdon Clay
INGREDIENTS
4 strips bacon1 onion, diced
1 stalk celery, diced
1 small green pepper, diced
2 cups long-grain rice
1 28-oz. can crushed tomatoes
Sea salt and freshly ground pepper
INSTRUCTIONS
1. Brown bacon until crisp, remove, and drain on paper towels. Add onions, celery, and peppers to bacon fat, and cook 10 minutes.2. Add rice and cook 5 minutes. Add crushed tomatoes, salt and pepper. Put in baking pan with 2 cups water. Cover tightly with foil. Bake at 350° for 1 hour. Serve with crumbled bacon.
my model for red rice is the savannah red rice that appears at meals several times each month, and this one is almost identical. both are delicious. my own edit to the recipe is the addition of 1/8 tsp. dried thyme, a little fresh basil, if i have it, and cayenne pepper to taste.
Too much tomato. I prefer mexican red rice, with relatively less salsa.
Tobasco really brought this up a star, added at table.