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This colorful rice dish really bursts with the taste of bacon. Plus, the hot pepper sauce really adds spice!
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 6 servings


  • 5 bacon strips
  • 1 medium onion, diced
  • 2 cups chopped seeded peeled fresh tomatoes
  • 1 cup uncooked long grain rice
  • 1 cup tomato juice or water
  • 1 cup finely chopped fully cooked ham
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon hot pepper sauce

Nutritional Facts

1 serving (1/2 cup) equals 210 calories, 5 g fat (2 g saturated fat), 17 mg cholesterol, 734 mg sodium, 32 g carbohydrate, 2 g fiber, 9 g protein.


  1. In a large skillet, cook bacon until crisp. Remove bacon to paper towels; drain; discard all but 2 tablespoons of drippings. Saute onion in drippings until tender. Add bacon and remaining ingredients. Cook, covered, over medium-low heat for 10 minutes.
  2. Spoon into a 1-1/2-qt. baking dish. Cover and bake at 350° for 45 minutes or until rice is tender, stirring occasionally. Yield: 6 servings.
Originally published as Red Rice in Bountiful Harvest Cookbook 1994, p6

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