Goey's Red Rice
 Source: Mom
Serves 8


1/4 pound  bacon -- sliced
1 tablespoon  bacon drippings
1 medium  onion -- chopped
1 cup  celery -- chopped
1 pound  ground beef
1 1/2 teaspoons  paprika -- to taste
16 ounces  stewed tomatoes
1 cup  rice 
water -- as required
salt and pepper -- to taste


Saute the sliced bacon in a deep stewpan (same pan to cook entire meal).  Remove the cooked bacon, but  reserve the bacon drippings. Saute the onion and chopped celery until the onion becomes lightly golden, but not brown.  Add the ground beef and saute for about 5 minutes.  Add the paprika, salt and pepper.  (the amount of paprika should be generous, but to your taste).

Add the stewed tomatoes (8 oz. typical can size) and enough water to provide a 2:1 ratio of liquid to the amount of rice used.  Bring the liquid to a boil, then add  rice while stirring for about one minute.

Cover and reduce heat to low or simmer.  Cook for 25-30 minutes.


Per Serving: 509 Calories; 32g Fat (57.1% calories from fat); 22g Protein; 32g Carbohydrate; 2g Dietary Fiber; 83mg Cholesterol; 405mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 5 Fat.

NOTES : This dish was taken from a New Orleans cooking show in the mid 1950's and lo-cal was not a concern.  Omitting the bacon drippings will not produce the same great taste.

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Most recent revision  12 Mar 2002