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<blockquote data-quote="moreluck" data-source="post: 52191">Red Rice&nbsp; &nbsp;8 servings&nbsp; 2&nbsp; tablespoons vegetable oil&nbsp;&nbsp; 1/2&nbsp; lb smoked ham (about 2 cups) or lean bacon, diced (about 2 cups)&nbsp;&nbsp; 2&nbsp; medium onions, finely diced (about 1 cup)&nbsp;&nbsp; 2&nbsp; stalks celery, trimmed and finely diced (about 1 cup)&nbsp;&nbsp; 1&nbsp; large green bell pepper, cored, seeded and finely diced (about 1 cup)&nbsp;&nbsp; 1 (28&nbsp; ounce) can whole tomatoes, with liquid&nbsp;&nbsp; 3/4&nbsp; cup tomato puree&nbsp;&nbsp; 1 1/2&nbsp; teaspoons salt&nbsp;&nbsp; 1&nbsp; teaspoon fresh ground black pepper&nbsp;&nbsp; 1&nbsp; teaspoon chili powder&nbsp;&nbsp; 2&nbsp; cups long grain rice&nbsp;&nbsp; &nbsp;hot sauce&nbsp;&nbsp; &nbsp;Heat the oil in a 4-qt pot over medium heat.&nbsp; Add the ham, onions, celery, and green peppers and cook until the vegetables are wilted.&nbsp; Add the tomatoes, tomato puree, salt, pepper and chili powder.&nbsp; Lower the heat to simmering and simmer, covered 30 minutes.&nbsp; Measure the sauce and, if necessary, add enough water to bring the volume to 5 cups.&nbsp; Stir the rice into the liquid and heat to biling.&nbsp; Reduce the heat to very low and cook, covered, until the rice is tender about 45 minutes.&nbsp; Stir one or twice during cooking to prevent sticking.&nbsp; Check the seasonings and add hot sauce to taste.</blockquote>

[QUOTE="moreluck, post: 52191"] Red Rice 8 servings 2 tablespoons vegetable oil 1/2 lb smoked ham (about 2 cups) or lean bacon, diced (about 2 cups) 2 medium onions, finely diced (about 1 cup) 2 stalks celery, trimmed and finely diced (about 1 cup) 1 large green bell pepper, cored, seeded and finely diced (about 1 cup) 1 (28 ounce) can whole tomatoes, with liquid 3/4 cup tomato puree 1 1/2 teaspoons salt 1 teaspoon fresh ground black pepper 1 teaspoon chili powder 2 cups long grain rice hot sauce Heat the oil in a 4-qt pot over medium heat. Add the ham, onions, celery, and green peppers and cook until the vegetables are wilted. Add the tomatoes, tomato puree, salt, pepper and chili powder. Lower the heat to simmering and simmer, covered 30 minutes. Measure the sauce and, if necessary, add enough water to bring the volume to 5 cups. Stir the rice into the liquid and heat to biling. Reduce the heat to very low and cook, covered, until the rice is tender about 45 minutes. Stir one or twice during cooking to prevent sticking. Check the seasonings and add hot sauce to taste. [/QUOTE]

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