Appears in Cook's Country February/March 2009
A popular side dish in the Lowcountry coastal region of South Carolina and Georgia, red rice gets its signature color from tomatoes. We hoped to pare down this hearty classic without sacrificing flavor.
WHY THIS RECIPE WORKS
Our first step was to eliminate the meat and bacon fat altogether from our version of Red Rice. We followed the test kitchen’s method for rice pilaf: Soften the vegetables and toast the rice in some oil (to add flavor and ensure distinct, t...