It’s pretty hard to upstage bacon, but if you get your hands on some heirloom Carolina Gold rice, the granddaddy of long-grain rices in the United States, that’s what you might end up doing. Lee cooks it uncovered, which allows the water to evaporate and thus concentrates the richness of the chicken stock and tomato juice.
Ingredients
- 1/2 lb piece slab bacon, cut crosswise into 1/4-inch-thick pieces
- 11/4 cup finely chopped onion
- 2/3 cup finely chopped celery
- 2 garlic cloves, minced
- 1/2 tsp dry mustard
- 1/4 tsp cayenne pepper
- 1/4 tsp hot smoked paprika (pimentón picante)
- 4 cup chicken stock or reduced-sodium chicken broth
- 1/2 cup tomato juice
- 1 cup long-grain white rice (preferably Carolina Gold)
- 2 tbsp chopped celery leaf
- 2 tbsp unsalted butter
- 1/2 tsp kosher salt
Directions
- Cook bacon in a 4-qt heavy pot over low heat until some of fat is rendered, about 5 minutes. Add onion, celery, and garlic and cook, stirring occasionally, until vegetables are softened but not browned, 7 to 8 minutes. Stir in spices.
- Add stock and tomato juice and bring to a boil. Stir in rice and simmer, uncovered, stirring occasionally, until most of liquid is absorbed and rice is cooked through, 20 to 25 minutes (rice will be moist rather than fluffy and dry). Stir in celery leaves, butter, kosher salt, and pepper to taste, then remove from heat and let stand 5 minutes.
Recipe by Edward Lee, Gourmet; photo by John Kernick.
