(SERVES FOUR)
We saw this Gullah dish prepared on "The Americas' Family Kitchen with Vertamae Grosvenor," so we tried it ourselves and loved it. 3 slices bacon
1 small onion, chopped
1 cup long grain rice
1 cup crushed tomatoes
2 tablespoons tomato paste (optional)
cooked, chopped sausage (optional)
salt & cayenne pepper to taste
1 cup chicken stock
Fry the bacon in a heavy saucepan until crisp. Remove, drain, and crumble; set aside. Reserve 2 tablespoons of the bacon fat in the pan and use it to sauté the onion. Add the raw rice and stir to coat the grains. Add the crushed tomatoes (and tomato paste if more redness is desired) and the sausage; season with salt and cayenne. Stir in the chicken stock. Bring to a boil and then cook, covered, on low heat for 30 minutes without peeking. Garnish with the crumbled bacon before serving.