I guess because most of my recipes are southern, we’ll just have to say this one is way south of the border! This is a hearty side dish that can be used any time you serve rice. We serve this rice on the Fourth of July with Barbecued Pork Ribs (page 84).

　　

Ingredients

serves 8

　　2 tablespoons butter

　　1 cup long-grain white rice

　　1/2 cup chopped onion

　　1/2 cup chopped green pepper

　　2 1/2 cups canned tomatoes, diced or stewed

　　1/2 cup chopped pimiento

　　1 teaspoon salt

　　Dash of cayenne pepper

　　Tabasco sauce to taste

　　

Step 1

Preheat the oven to 375°F. Grease a 9 × 12 × 2-inch casserole dish

　　

Step 2

Melt the butter in a medium saucepan over medium-low heat. Add the rice, onion, and green pepper and sauté for 8 to 10 minutes, or until the rice is slightly browned and the vegetables are softened. Stir in the tomatoes, pimiento, salt, cayenne, and Tabasco. Transfer the rice to the prepared baking dish, cover tightly with aluminum foil, and bake for 30 minutes. Remove the dish from the oven, stir the rice, and check for tenderness. If the rice is tender but too soupy, cook another 5 minutes. If the rice is dry but not tender, add 1/2 cup water and return to the oven, covered, for another 5 minutes, or until the rice is done.

　　

From Gwen

Step 3

Great with chicken, beef, or pork.

　　Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.