Braised Bacon Carolina Rice Recipes

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EASY BACON FRIED RICE



Easy Bacon Fried Rice image

This is a fried rice recipe that I luckily created from practically threadbare cabinets one evening. It's the epitome of comfort food and is a breeze to make. The green beans really complement the flavors but feel free to use any veggie you have on hand. Enjoy!

Provided by Christi Checca

Categories     Side Dish     Rice Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 8

6 slices bacon, cut into 1/2-inch pieces
1 cup frozen French-cut green beans, thawed
½ onion, roughly chopped
2 cloves garlic, minced
2 teaspoons sesame oil
1 egg, beaten
3 cups cold cooked rice
1 tablespoon soy sauce, or more to taste

Steps:

  • Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until just beginning to brown, about 7 minutes. Drain all but 1 to 2 teaspoons of bacon grease from the skillet. Add green beans, onion, and garlic; saute until bacon is crisp and green beans and onions are softened, about 3 minutes.
  • Push bacon mixture to one side of the skillet; heat sesame oil on the empty side, about 30 seconds. Pour in egg; cook until just set, about 1 minute. Stir into bacon mixture to combine. Mix in rice. Stir in soy sauce, a tablespoon at a time, until rice is evenly coated. Cook until rice is heated through, 3 to 5 minutes.

Nutrition Facts : Calories 271.2 calories, Carbohydrate 37.7 g, Cholesterol 58.3 mg, Fat 8.5 g, Fiber 1.6 g, Protein 9.6 g, SaturatedFat 2.3 g, Sodium 493.3 mg, Sugar 1.6 g

BRAISED BACON CAROLINA RICE



Braised Bacon Carolina Rice image

Provided by Edward Lee

Categories     Tomato     Side     Braise     Quick & Easy     Dinner     Bacon     Paprika     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 13

1 (1/2-pound) piece slab bacon, cut crosswise into 1/4-inch-thick pieces
1 1/4 cups finely chopped onion
2/3 cup finely chopped celery
2 garlic cloves, minced
1/2 teaspoon dry mustard
1/4 teaspoon cayenne
1/4 teaspoon hot smoked paprika (piment&ocute;n picante)
4 cups chicken stock or reduced-sodium chicken broth
1/2 cup tomato juice
1 cup long-grain white rice (preferably Carolina Gold)
2 tablespoons chopped celery leaves
2 tablespoons unsalted butter
1/2 teaspoon kosher salt

Steps:

  • Cook bacon in a 4-quart heavy pot over low heat until some of fat is rendered, about 5 minutes. Add onion, celery, and garlic and cook, stirring occasionally, until vegetables are softened but not browned, 7 to 8 minutes. Stir in spices.
  • Add stock and tomato juice and bring to a boil. Stir in rice and simmer, uncovered, stirring occasionally, until most of liquid is absorbed and rice is cooked through, 20 to 25 minutes (rice will be moist rather than fluffy and dry). Stir in celery leaves, butter, kosher salt, and pepper to taste, then remove from heat and let stand 5 minutes.

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