| Total: | 50 min |
| Prep: | 10 min |
| Cook: | 40 min |
| Yield: | 8 servings |
| Total: | 50 min |
| Prep: | 10 min |
| Cook: | 40 min |
| Yield: | 8 servings |
Ingredients
- 1/4 pound salt pork, finely diced
- 1 small red pepper, diced
- 1 small green pepper, diced
- 1 rib celery, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups long-grain white rice
- 2 cups crushed, canned whole tomatoes, undrained
- 2 tablespoons tomato paste
- 1 1/2 cups water
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
Instructions
- Heat a large heavy-bottomed saucepan and cook the salt pork over medium-high heat until crisp. Add the red and green peppers, celery, onion, and garlic and cook 3 to 4 minutes. Add the rice and stir, coating the rice with drippings. Stir in the tomatoes, tomato paste, water, salt, and black and cayenne pepper. Cover and simmer until the rice is tender and the liquid is absorbed, about 25 to 30 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 307 |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 5 g |
| Cholesterol | 12 mg |
| Sodium | 489 mg |
| Serving Size | 1 of 8 servings |
| Calories | 307 |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 5 g |
| Cholesterol | 12 mg |
| Sodium | 489 mg |
Reviews
Delicious!!
Delicious!! This came out so good! The recipe says cook the salt pork until crisp but next time I’ll really really let them get crunchy because all the other ingredients are very water heavy and ended up plumping the pork back up so it was kinda chewy in the finished product. Also I checked the rice at 25 minutes and the bottom of the rice was crunchy/starting to burn so I suggest checking before. Recipe was easier than I thought, rice was so tasty and soooo delicious!! I will be making this again and again.
Love it, love it. What else can I say. I loved it!
This was truly a wonderful recipe worthing of being added to any personal collection. My daughter and I also altered it by making small cut up bacon that we cooked first; cut into small bites and then mixed in with the other ingredients and this works real well also. If you have kids who aren’t crazy about spice – just omit the ceyenne pepper. It’s absolutely delicious with and without.
Great recipe! If you want to tone down the heat, reduce the cayenne.
Excellent recipe very tasty
Excellent recipe served with spicy sausage. I recommend that the water used to keep the rice tender be 3 cups instead of 1 1/2 cups of water. At 1 1/2 cups my rice was still crunchy, so I increased the cooking time and doubled the amount of water. Still a wonderfully flavored dish!