Southern Tomatoes and Rice
Classic southern side dish of tomatoes and rice
INGREDIENTS
- 4 cups chicken broth
- 1/2 teaspoon salt
- 1 clove garlic, minced
- 2 cups long grain white rice
- 2 tablespoons bacon grease
- 1 medium sweet onion, finely diced
- 1 (28-ounce) can petite diced tomatoes, undrained
INSTRUCTIONS
First, in a large pot with an airtight lid, melt the bacon fat over medium-high heat. Add the onions and cook until they are translucent and tender. Add the garlic and cook for 1 minute.
Then, add the chicken broth and tomatoes. Bring to a boil. Add the rice and mix well. Add salt to taste. Reduce heat to low heat and cover. Cook for 20 to 25 minutes or until tender and most of the liquid has been absorbed. Turn off the heat and let the rice sit for an additional 5 minutes to allow the remaining liquid to be absorbed. Ruffle the rice with a fork and serve. Happy Cooking Time.
