Charleston Red Rice

• 6 slice thick-cut bacon, chopped
• 1 yellow onion, diced small
• 1 green bell pepper, diced small
• 1 celery rib, diced small
• 2 cup long-grain white rice, rinsed
• 1 3/4 cup beef broth, low-sodium
• 1 (14.5 oz) can crushed tomatoes, canned
• 1 tbsp Worcestershire sauce
• 1/4 tsp cayenne pepper
• 1 tsp smoked paprika
• 1 bay leaf
• 3 green onion, sliced thin
• sea salt, to taste
• black pepper, to taste

1. 1

   Render the bacon in a heavy-bottomed pot over medium heat until the pieces are crisp at the edges and the fat has pooled, about eight minutes. You want that fat for flavoring the whole pot, so don't drain it.

2. 2

   Add the onion, bell pepper, and celery and cook until the onion turns translucent and the vegetables soften, about five minutes. Stir to coat everything in that bacon fat.

3. 3

   Stir in the rice and toast it for two minutes, stirring constantly so the grains get glossy and don't stick to the bottom.

4. 4

   Pour in the beef broth and crushed tomatoes, then add the Worcestershire, cayenne, smoked paprika, bay leaf, salt, and pepper. Stir once to combine — after this, leave it alone.

5. 5

   Bring everything to a gentle boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for twenty-five minutes. Resist every urge to lift that lid and stir, because each peek lets steam escape and the rice cooks unevenly.

6. 6

   After twenty-five minutes, check — the liquid should be absorbed and the rice tender but still holding its shape. If it needs more time, cover and cook in five-minute stretches. Remove from heat and let it rest covered for ten minutes so the grains firm up.

7. 7

   Fluff with a fork, taste for salt, and scatter the green onions over the top before serving hot.

8. 8

   This rice reheats beautifully the next day — just add a splash of water and warm it low and slow on the stove.

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