Recipe courtesy of Sunny Anderson
Show: The Kitchen
Total:
1 hr 10 min
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 10 min
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

In a large saucepan or Dutch oven over medium-high heat, combine the oil, bacon, onion, bell pepper, celery, thyme leaves, a pinch of salt, and a few grinds of pepper. Cook, stirring, until the bacon is crisped and the onion is tender and fragrant, about 10 minutes.

Add the garlic and rice and toast the rice until it has a nutty, popcorn-like scent, about 10 minutes more.

Stir in the peas, tomatoes, tomato sauce, Worcestershire, habanero pepper, and 3 cups water. Bring the pot to a boil, and then reduce to a low simmer and cover. Cook until the rice absorbs the liquid, 35 to 40 minutes. Try to avoid lifting the lid until the 30-minute mark, as the steam helps cook the rice.

Serve warm.

More from:

The Kitchen

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Snow Pea and Avocado Slaw

Recipe courtesy of Food Network Kitchen

(Web Exclusive) Round 2 Recipe: Mexican Fried Rice

Recipe courtesy of Sandra Lee

Sunny's Chicken Parm Mini Meatloaf

Recipe courtesy of Sunny Anderson

White BBQ Sauce (Alabama Style)

Recipe courtesy of Food Network

Toasted Ravioli

Recipe courtesy of Jeff Mauro

Cheddar Cheese Taco Shells

Rice with Peas and Bacon

Recipe courtesy of Katie Lee

Rice with Chick Peas

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.