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New Orleans Red Rice

NEW ORLEANS RED RICE
6 to 8 servings

• 2 cups long-grain rice
• 8 to 10 slices bacon, diced
• 1/3 cup chopped peeled onion
• ¼ cup chopped celery
• ¼ cup chopped green pepper
• 1 (14½ to 16-ounce) can diced tomatoes or tomato wedges
• Creole or Cajun seasoning to taste (optional)
• Salt, freshly ground black pepper, and hot pepper sauce to taste

Cook rice according to package directions and set aside.  In a small heavy skillet, pan-fry bacon over moderate heat until crisp; drain well and set aside, reserving drippings.  Sauté onion, celery, and green pepper in hot drippings until just tender, stirring frequently.  Stir in rice, bacon pieces, and remaining ingredients.  Simmer for 10 minutes.  Spoon mixture into a 2-quart casserole.  Bake, covered, in a preheated moderate oven for 30 minutes, stirring once or twice.  

Variations: Add ½ cup diced fully-cooked smoked ham to rice mixture before baking casserole.  Add 1 drained (14 to 16-ounce) can red or black beans to casserole before baking.                    May reduce uncooked reduce rice to 1 to 1½ cups, if desired. 

                   Add ½ to 1 teaspoon minced peeled garlic to onion mixture while sautéing            vegetables.  

                   Add 1 tablespoon finely snipped fresh oregano and/or thyme leaves or 1 teaspoon dried oregano and/or thyme leaves to rice mixture before baking.