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Categories:
tomatoes bacon onion red bell pepper celery extra-virgin olive oil peppers peppers bay leaves thyme kosher salt fresh ground black pepper chicken broth Basmati rice scallions basil lemon
Viewed: 25 - Published at: 7 years agoIngredients
- 2 cups peeled seeded chopped tomatoes, with their juices (or substitute canned, reserving the liquid)
- 1/4 lb bacon, cut into 1/2 inch wide strips
- 1 large onion, cut into 1/4-inch dice
- 1 large red bell pepper, cut into 1/4-inch dice
- 2 celery ribs, finely diced
- extra virgin olive oil
- 2 jalapeno peppers, seeded and diced
- 1 poblano peppers or 1 yellow bell pepper, seeded and diced
- 2 bay leaves
- 4 fresh thyme sprigs
- kosher salt
- fresh ground black pepper
- 1 3/4 cups chicken broth (or canned low sodium broth, or a combination of half chicken, half shrimp broth or bottle clam juice)
- 1 cup basmati rice
- 4 scallions, thinly sliced
- 1 small bunch basil or 1 small cilantro, leaves removed
- 1/2 lemon
Method
- If using fresh tomatoes, drain them in a sieve or colander set over a bowl to catch their juices; set juices aside.
- In a large Dutch oven, cook the bacon over medium heat until it is beginning to crisp; with a slotted spoon, transfer the bacon to paper towels to drain.
- Return Dutch oven of drippings to the stove; add the onion, bell pepper, and celery; saute until softened, about 10 minutes (add a little oil if the bacon fat seems insufficient).
- Add the jalapeno, poblano, tomatoes, bay leaves, and thyme to the pot; season with salt and pepper to taste; simmer for about 10 minutes, until the peppers have softened.
- Meanwhile, in a medium saucepan, combine the broth with a scant 1/4 cup of the reserved tomato juices (discard any remaining juice) and add salt to taste.
- Bring to a simmer; add the rice, return to a simmer, and stir a few times.
- Decrease heat to the lowest setting, cover, and cook until the rice is tender, about 16 minutes.
- Add the rice to the vegetable mixture, along with the bacon; taste for seasonings.
- Stir in the scallions, basil, and a big squeeze of lemon; serve immediately.
