I guess because most of my recipes are southern, we’ll just have to say this one is way south of the border! This is a hearty side dish that can be used any time you serve rice. We serve this rice on the Fourth of July with Barbecued Pork Ribs (page 84).
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. Grease a 9 × 12 × 2-inch casserole dish
Step 2
Melt the butter in a medium saucepan over medium-low heat. Add the rice, onion, and green pepper and sauté for 8 to 10 minutes, or until the rice is slightly browned and the vegetables are softened. Stir in the tomatoes, pimiento, salt, cayenne, and Tabasco. Transfer the rice to the prepared baking dish, cover tightly with aluminum foil, and bake for 30 minutes. Remove the dish from the oven, stir the rice, and check for tenderness. If the rice is tender but too soupy, cook another 5 minutes. If the rice is dry but not tender, add 1/2 cup water and return to the oven, covered, for another 5 minutes, or until the rice is done.
From Gwen
Step 3
Great with chicken, beef, or pork.
